Roasted Tandoori Cauliflower with Potato Wedges

First, prepare the garlic-ginger paste. Place 3 cloves of garlic, 5 cm peeled ginger, 1 tablespoon of oil, and a pinch of salt in a food processor or mortar. Process everything into a smooth paste. This mixture will keep for several weeks in a sealed jar in the refrigerator.

Cut the cauliflower into florets of approx. 3-4 cm and the potatoes into wedges (quarters).

Heat water in a deep pot and place a steamer insert on top. Steam the cauliflower and potatoes together with a little salt and turmeric until al dente.