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Roast cauliflower and sweet potato

Roast Cauliflower and Sweet Potato

Wendy Faulkner
A simple combination with a rich and delicious flavour
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Healthy
Servings 6
Calories 146 kcal

Ingredients
  

  • 1 cauliflower
  • 4 sweet potatoes
  • 3 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • salt and pepper to taste

Instructions
 

  • Chop the vegetables. Remove the outer leaves from the cauliflower, and chop off the chunky part of the stalk. Then separate the florets. I'd suggest that you also cut some of the florets through the stalk as it's best to have bite size pieces. Include some of the cauliflower leaves if you like. Cut the sweet potato into 2 cm squares, I leave the peel on. Add the olive oil, spices and seasoning to a large bowl. Add the chopped cauliflower and sweet potato, and stir to mix and coat the vegetables. You may want to do this in batches to make it easier.
  • Spread the vegetables out on a baking tray. If necessary, use 2 trays so that there is some space around the veggies for them to roast properly. I use a reusable baking sheet on the tray to make clean up easier, but it's not essential.
  • Roast in a preheated oven at 170 degrees for around 30-40 mins. The vegetables should be a rich golden colour and yield easily to the point of a knife.

Nutrition

Calories: 146kcal
Keyword Autumn, Cauliflower, Sweet potato
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