Aloo Gobi (Indian Spiced Cauliflower and Potatoes)

DIRECTIONS

1. Prepare all fruits and vegetables in accordance with guideline card A-G 31. Cut cauliflower into 1 to 2-inch florets; peel potatoes and dice into 1½-inch pieces; slice red onions into ¾-inch wedges; roughly chop cilantro.
2. Preheat oven to 425°F (218°C).
3. Combine oil, garlic, salt, cumin, garam masala, dry mustard, turmeric, and black pepper. Whisk until fully incorporated.
4. In a large bowl, combine cauliflower, potatoes, and red onions. Add oil mixture and toss thoroughly to evenly distribute seasonings.
5. Lightly spray each sheet pan with nonstick cooking spray. Place 4 lb 1 oz (1 gal) vegetables on each sheet pan. Spread in an even layer.
6. In an oven, on convection mode, roast at 425°F (218°C) for 10 to 12 minutes or until fork tender and browned on the edges. CCP: Internal temperature must reach 145°F (63°C).
7. Remove from pans and garnish with cilantro.
8. Serve immediately or CP: hold hot at 135°F (57°C).