Oven Roasted Sweet Potato & Cauliflower with Tahini Dressing
- 2 large sweet potatoes with skins, cut in ½ inch slices
- 1 extra large cauliflower, cut into medium sized florets (keep a small handful of raw cauliflower for garnish)
- 4 tbsp. walnut or olive oil
- sea salt
- black pepper
- 3 tbsp. tahini
- 4 tbsp. water
- 1 tbsp. lemon juice
- sea salt
- 1 garlic clove, minced
- 1 handful coriander or parsley, chopped
- 1 handful Coriander or parsley
- handful of roughly chopped cauliflower (saved from above)
- 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. And garnish with the roughly chopped raw cauliflower.
- Enjoy x
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