Curry Roasted Cauliflower and Sweet Potato
Love, love, love - those three little words that describe the flavors in this dish 😃
I found this on ambitiouskitchen.com - and it has to be shared! I’m usually experimenting, a little of this and a little of that, but this came out perfect with no changes! Don’t be intimidated by the ingredient list, it looks long, but it really is pretty simple! Speaking of ingredients, this was my first time using tahini - YUM! How have I been missing out on that flavor for so long? Such a good nutty taste! I foresee more recipes with tahini in the future!
Basically you are going to season and roast some sweet potatoes and cauliflower, add in a few goodies, and then coat with an amazing dressing - here we go . . .
INGREDIENTS -
For the cauliflower and sweet potato -
1 head cauliflower, cut into bite size pieces, about 4 cups, (maybe 3/4 of the cauliflower?)
1 large sweet potato, cut into bite size cubes, about 4 cups
1 Tbsp olive oil
1 tsp curry powder
1/2 tsp ground turmeric
1/2 tsp garlic powder
salt & pepper
For the extra goodies -
2/3 cup thawed frozen peas
1/4 cup diced green onion
1/3 cup dried cranberries
1/2 cup chopped cilantro
For the dressing -
3 Tbsp tahini
1 Tbsp fresh lemon juice
2-3 Tbsp warm water to thin the dressing
1/2 tsp curry powder
1/4 tsp garlic powder
1/2 tsp fresh grated ginger
1/4 tsp ground turmeric
1/4 tsp salt & pepper
Preheat the oven to 400 degrees. Spread the cauliflower and sweet potato onto a large baking sheet. Drizzle with the olive oil, sprinkle on the seasonings, then mix together well, ensuring everything is coated. Roast for 20 minutes, stirring a couple of times.
When roasting is complete, place the potatoes and cauliflower in a large bowl. Add in the peas, green onion, cranberries, and cilantro. Save a little green onion and/or cilantro to garnish when serving.
In a small bowl mix together the dressing ingredients. If the dressing seems too thick, add a little more warm water. The tahini seems to want to thicken up a bit.
Fold the dressing into the vegetables and coat well. Garnish with any extra green onion or cilantro.
This makes a large quantity but don’t worry, it was excellent for leftovers. You can serve cold the next day for a lunch! It would also be perfect to take along for a potluck style meal or out on a picnic.
Enjoy!