Cauliflower and Potato Curry

INGREDIENTS
1    medium head cauliflower
2    tablespoons plus olive oil, divided
1    medium Yukon Gold potato, diced ¾ inch (1 cup +)
1    medium white onion, chopped fine (1 cup)
4    cloves garlic, minced
¼   cup dry white table wine
2    teaspoons ginger powder (1 optional)
2    teaspoons ground coriander
2    teaspoons ground cumin
2    tablespoons dried cilantro
2    teaspoons garam masala (optional)
1    pinch red pepper flakes (optional or to taste)
¼   cup sour cream or low fat yogurt

METHOD

Remove enough flowerets off the cauliflower to make 2 cups of bite-sized pieces and cut the large ones to bite-sized. Reserve the remainder for other dishes. Place the flowerets into a large bowl and drizzle with olive oil, turning to coat all of the pieces. Arrange them on a lipped baking sheet and broil in the oven until they just begin to brown. Remove from the oven and set aside.

In a medium sauce pan, boil the potatoes until they are just tender. Drain and set aside. In a large sauce pan, add 2 tablespoons of olive oil and the onion over medium heat. Cook the onions, stirring, until they are translucent, about 5 to 6 minutes. Add the garlic and cook 1 minute. Add the white wine and stir in all the spices. Cook this mixture for 2 to 3 minutes and add the sour cream, mixing it in to form a thick paste.

Cook the paste for 2 minutes and add in all the cauliflower and potatoes. Stir the mixture to thoroughly coat all the vegetables and cook for 2 to 3 minutes, stirring, to heat them. Remove from the heat and serve. This recipe will serve 4 people.