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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.
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.
15 minutes
Serves 18-22 scones
