In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Tiffany (“tarnalberry” in the Gluten-Free Forum).
2 Yukon Gold potatoes
½ head cauliflower
2 large (4 medium) carrots
1 ½ tablespoons olive oil
1/3 cup gluten-free chicken broth (or water)
1 teaspoons gluten-free curry powder
½ teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon salt
¼ cup chopped green onions or carrot tops (optional)
Cut potatoes into ½ inch cubes. Cut cauliflower into small florets (approx. 1 inch). Cut carrots to a similar size as the cauliflower. Heat 12" skillet with oil in it. Toss in the potatoes and stir to coat with oil. Add the chicken broth and stir. Let cook, covered for two or three minutes. Stir, add the cauliflower and carrots, and stir again. Add spices and stir. Cover and simmer for 10-12 minutes, or until potatoes are cooked. Transfer to a serving bowl, and garnish with onions or carrot tops if desired.