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Roasted cauliflower & sweet potato salad

Roasted cauliflower & sweet potato salad

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 you roast them means they come out tender inside and crisp outside.

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


  • 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


  • 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.

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