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Image for Recipe - Roasted Cauliflower & Sweet Potato Salad

Roasted Cauliflower & Sweet Potato Salad

Image for Recipe - Roasted Cauliflower & Sweet Potato Salad
  • Time preparation 20 Minutes
  • cook time 50 Minutes
  • Serve Serves 6

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

Preheat the oven to 200°C/Fan 180°C/Gas 6. Place the cauliflower and sweet potato on a large roasting tray and toss with the paprika and half the 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 tbsps 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.

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

Ingredients

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

Method

Preheat the oven to 200°C/Fan 180°C/Gas 6. Place the cauliflower and sweet potato on a large roasting tray and toss with the paprika and half the 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 tbsps 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.

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

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