Indian-Spiced Cauliflower and Potato Casserole

what would you have for a side of it it will be our next meal but I don't know what to have with it can you help me out

Made this today and loved it. I think I will double the spices next time. It makes alot; can I freeze it?

was very good followed directions as indicated will keep this as a staple meal in my home:)

We loved this dish, it’s a keeper. Next time I want to add a touch more liquids to create a little more sauce which will go great with homemade naan bread

This was quite tasty - we upped the cayenne. Cooked the rice separately from the first 3 veggies and then mixed everything together in a large bowl. Suggest serving with a cucumber raita and a mango chutney.

Can I use cooked rice? How should I adjust - maybe deduct the cup of water that I used to cook the rice?

I make this with quinoa and I steam the veggies instead of boiling them. And like someone else suggested, I double the seasonings. Great recipe!

So amazing! As per the comments here, I doubled the spices. I substituted black beans for chick peas and used twice as many peas. This was amazing! I was skeptical of the cooking method, but it worked perfectly. This will probably be a mainstay recipe for us.

In Step 2, it says to "Drain and return to Dutch oven." Does this mean you drain all the 10 cups of water off?

Love this recipe! It's very adaptable to personal tastes and preferences. I add onion, quinoa, garlic, jalapeños and portabella mushrooms to all the other ingredients. I make 2.5 times the recipe and end up with a lasagna pan, 3 qt and 1.5 qt casserole dish stuffed to capacity.

Kind of an awkward recipe but I followed the process and doubled the spices. Flavor was amazing and the dish was hearty, nourishing and satisfying. I baked in my dutch oven for 30 minutes and it was perfect

I put this together last night and refrigerated it overnight to bake this evening: 30 minutes covered + 20 minutes uncovered. As recommended by some of the comments I doubled the spices and added one 15 ounce can of light coconut milk. It was hearty and had a creamy mouth feel, good comfort food for a rainy cold day here. I served it with toasted naan. If I make this again I will make a half batch because this makes a huge amount of food (and I will be the only person in this household who will eat the leftovers).

We had this tonight and we all liked it very much. Will make it again. There was too much water in ours. It was very watery. Next time will use less water. Did anyone else have this issue?

Has anyone cooked this in an instant pot?

I made this dish yesterday and we liked it very much. I didn’t put it in the oven but instead I let it in my Dutch oven for 10 more minutes and it was all tender and delicious! Thank you from Anja from the Netherlands.

How many servings in this dish (all women)?

I used sweet potatoes instead of white and it was very good.

I made this dish, followed the instructions. the ingredients had the making of a great dish but I was very disjointed, it was very bland to me. sorry open to suggestions as the ingredients are great.

Could russet potatoes stand in for yellow potatoes? I have russets on hand at home.

I will make this again. I thought it was delicious and full of flavor. Thank you.

This is the first "Forks and Knives" recipe that I have made. It tased good. I agree with another person's review, I probaby baked this about 45 minuts total and I precooked the rice.

Good meal with an interesting combination of ingredients. It sounded to me like a lot of work but the way the recipe is broken up into steps, while you're cooking one thing you have time to ready the next step so assembly goes quickly. I cooked it for an additional 20 minutes only because I wanted to delay dinner and it was perfect. We found the cilantro to be very complimentary

Is the rice cooked or uncooked? And when is it added?