Baked Tandoori Cauliflower with Potato Wedges

First, prepare the garlic-ginger paste. In a food processor or mortar, combine 3 cloves of garlic, 5 cm peeled ginger, 1 tablespoon of oil, and a pinch of salt. Blend until creamy. This mixture will keep for weeks in a sealed jar in the refrigerator, so it's worth making extra.

Break the cauliflower into florets of about 3-4 cm, and cut the potatoes into wedges.

Boil water in a deep pot and place a steamer insert over it. Steam the cauliflower and potatoes, seasoned with salt and turmeric.