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Tandoori Vegetable Hash with Roasted Turmeric-Cauliflower Polenta

1 lb. tri-color, creamer potatoes
1 Tbsp. canola oil
1 cup onions, ¼-inch dice
½ cup carrots, ¼-inch dice
¼ cup red bell pepper, ½-inch dice
¼ cup green bell pepper, ½-inch dice
1 tsp. kosher salt
½ tsp. The Spice Hunter Coarse Black Pepper
1½ tsp. The Spice Hunter Tandoori Global Fusion Rub

4 cups cauliflower florets
1 Tbsp. canola oil
1 tsp. kosher salt
½ tsp. The Spice Hunter Muntock White Pepper
1 Tbsp. nutritional yeast
1 cup milk
½ cup Greek yogurt
Juice from ½ lemon
¼ tsp. The Spice Hunter India Turmeric
¼ tsp. The Spice Hunter Mustard Powder

For the hash, place potatoes in a pot of salted water and bring to a boil over medium-high heat. Cook potatoes until fork-tender, about 6 minutes. Remove potatoes from water and place in ice bath. Once cooled completely, cut potatoes into quarters. In a medium sauté pan over medium-high heat add oil and sear potatoes until golden brown. Season potatoes with salt and pepper. Remove from heat and set aside. In the same sauté pan, sauté onions, carrots, and peppers; season with salt. Cook vegetables for 5 minutes or until caramelized. Add pepper and spice blend. Return potatoes to sauté pan and cook for 3 additional minutes. Remove pan from heat. For the polenta, place cauliflower florets on a sheet tray, drizzle with oil, and sprinkle with salt and pepper. Roast cauliflower in the oven for 15 minutes or until cauliflower is caramelized and tender. Remove from oven. Place cauliflower in a blender with the rest of the polenta ingredients. Blend on high for 2 minutes, occasionally scraping sides of blender. Spoon cauliflower mixture into a wide, shallow bowl and top with vegetable hash to serve.