Curried Cauliflower and Potatoes

• 3/4 pound all-purpose potatoes, peeled and cut into 1/2-inch dice
• Salt
• One 3-pound head of cauliflower, cut into 1 1/2-inch florets
• 3 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 large garlic cloves, minced
• 2 tablespoons curry powder
• 2 teaspoons fresh lemon juice

1. Boil the potatoes in salted water until just tender, about 5 minutes.
2. Remove the potatoes with a slotted spoon.
3. Add the cauliflower and cook until crisp-tender, about 5 minutes; drain.
4. In a large nonreactive skillet, melt the butter in the oil over moderate heat.
5. Add the onion and garlic and cook until soft, about 2 minutes.
6. Add the curry powder and cook, stirring, for 2 minutes.
7. Add the potatoes and cauliflower and cook, stirring occasionally, for 2 minutes longer.
8. Add the lemon juice, 1/2 teaspoon salt and 1 cup of water.
9. Cook, scraping up the bottom, until the liquid is absorbed, about 5 minutes; serve.

potatoes, salt, head of cauliflower, unsalted butter, vegetable oil, onion, garlic, curry powder, lemon juice

Taken from www.foodandwine.com/recipes/curried-cauliflower-and-potatoes (may not work)