Tender sweet potatoes and roasted cauliflower, oven roasted and topped in a creamy tahini sauce. Makes for a healthy dinner or lunch. It’s a filling dish of thoughtful, well-balanced flavours.
2 large sweet potatoes with skins, cut in ½ inch slices
1 extra large cauliflower, cut into medium sized florets
4 tbsp. walnut or olive oil
3 tbsp. tahini
4 tbsp. water
1 tbsp. lemon juice
2 garlic cloves, crushed
1 handful, coriander or parsley, chopped
1 handful, coriander or parsley
Preparation time – 40 mins, cooking time – 40-45mins
Preheat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
Line two baking trays with parchment paper, and lay cauliflower florets on one the tray, and the sliced sweet potatoes on the other.
Drizzle the 2 tbsp. oil over the cauliflower, season with sea salt, black pepper and paprika. Then massage the seasonings into the cauliflower florets.
Drizzle 1 tbsp. oil over the sweet potatoes, season with sea salt, black pepper and paprika, then turn over each slice and repeat with 1 tbsp. oil and the sea salt, black pepper and paprika.
Place both trays in the oven with the cauliflower tray above the sweet potato. And bake for 40-45 minutes. After 20 minutes turn over the sweet potato slices. Keep turning over the cauliflower every 10 minutes to prevent burning.
To make the tahini dressing, in a mixing bowl add the tahini, water and lemon juice. Mix well then add the crushed garlic, sea salt and either chopped coriander or parsley. Check for consistency and seasoning. If the sauce is too thick you can add a touch more water or lemon juice.
When the vegetables are cooked, remove from the oven, leave to cool slightly. Then place the sweet potatoes on a large platter, top with the roasted cauliflower. Drizzle the tahini sauce over the roasted vegetables, and scatter a few sprigs or coriander or parsley.
I tend to eat my way through a whole head of roasted cauliflower, its my new substitute to reaching for a packet of crisps! Roasting cauliflower brings out a toasted sweet caramelized flavor with an added crispness from the burnt edges. You can also add some toasted flaked almonds and pomegranate for a burst of sweetness and acidity to the dish. I am a big lover of coriander however as mentioned above you can substitute for parsley in the tahini dressing. Nothing beats the nuttiest taste of tahini combined with fresh herbs. Such a simple dressing to make and no need to add oil, this dish is delicious, fresh, healthy and naturally vegan and gluten free.