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    Roasted cauliflower & sweet potato salad on BritMums

    Roasted cauliflower & sweet potato salad

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    13 December 2018 by BritMums
    Jump to Recipe Print Recipe
    Roasted cauliflower and sweet potato recipe - BritMums
    Picture: Waitrose & Partners

    This roasted cauliflower recipe is a healthy and satisfying vegan meal PLUS it provides 2 of your 5 a day!

    Cook’s tip: Cooking the veg under foil steams them before they’re roasted so they’re tender inside and crisp outside.

    Roasted cauliflower & sweet potato salad on BritMums
    Print Recipe

    Roasted cauliflower & sweet potato salad

    This dish, good as a salad or side dish, provides 2 of your 5 a day.
    Prep Time20 mins
    Cook Time50 mins
    Total Time1 hr 10 mins
    Course: Salad, Side Dish
    Keyword: Christmas, easy
    Servings: 6

    Ingredients

    • 1 cauliflower broken into small florets
    • 2 sweet potatoes peeled and cut into small cubes
    • 1 tsp sweet or hot smoked paprika
    • 2 tbsp olive oil
    • 250 g bag kale
    • 2 tbsp smooth almond butter
    • 1 tbsp lemon juice
    • 2 tsp light soy sauce
    • 125 g pack pomegranate seeds

    Instructions

    • Preheat the oven to 200°C, gas mark 6. Place the cauliflower and sweet potato on a large roasting tray and toss with the paprika and half the olive oil. Cover the tray with foil and bake for 30 minutes. Remove the foil, stir and roast for a further 20 minutes until tender and crisp and browned on the edges.
    • Meanwhile, drizzle the remaining 1 tbsp oil over the kale and using your hands, massage the leaves for 3-4 minutes (removing any large stems) until the leaves feel softened. Transfer to a large serving platter or bowl.
    • For the dressing, whisk the almond butter, lemon juice, soy sauce and 2 tbsp warm water until smooth.
    • Stir the roasted vegetables into the kale and drizzle with the almond butter dressing. Scatter over the pomegranate seeds and serve warm.

    Notes

    Recipe and image courtesy of Waitrose & Partners

    About

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