Preheat oven to 400°F or 200°C. Arrange cauliflowerflorets and potatoes cut into bite-size pieces on a baking tray.Toss with 1 tablespoon olive oil, 1 teaspoon salt, and 2 twists black pepper and bake for 30 minutes or until slightly charred.
In the meantime, Heat 2 tablespoons olive oil in a large skillet, then add ¾ teaspoon cumin seeds and toast them for 30 seconds or until they dance in the pan.Add 1 yellow onion (chopped) and fry it for 5 minutes.Add 1 teaspoon turmeric powder, 1 teaspoon ground coriander, ¼ teaspoon red pepper flakes, 3 cloves garlic (grated), 1 inch ginger (grated), and keep frying for about a minute.
Add 2 cups water, a pinch of salt, and a twistofblackpepper, and simmer on low heat for 15 minutes.
Add roastedpotatoes, cauliflower, and 1 teaspoon garam masala to the sauce.Toss gently until everything turns golden.
Serve with 1 handful cilantro, 4 wedges lemon or lime, and a dollop of plain yogurt. Side with roti, naanbread, or basmatirice.