Roasted Cauliflower & Sweet Potatoes | My Food Spree
Roasted Cauliflower & Sweet Potatoes
20 mins prepServes 4
This dish features roasted sweet potatoes and cauliflower served with a delicious beetroot hummus, topped with a dressing of walnuts and coriander. Perfect as a winter meal or street food inspired dish.
1: Preheat the oven to 375°F (190°C).
2: Wash, peel, and cube the sweet potato.
3: Cut the cauliflower into 12-15 florets.
4: Place the sweet potato, cauliflower, beetroot, and garlic in a baking tray.
5: Drizzle with olive oil and sprinkle with garam masala and salt.
6: Roast in the oven for 20-25 minutes.
7: Alternatively, preheat the air fryer to 375°F and roast vegetables for 12-15 minutes.
8: To make beetroot hummus, blend boiled chickpeas, roasted beetroot, roasted garlic, lemon juice, cumin powder, olive oil, honey, and salt until smooth.
9: For the dressing, combine walnuts, fresh coriander leaves, oil, lemon juice, honey, crushed peppercorns, and dried herbs in a bowl.
10: To prepare pickled onions, mix distilled vinegar, water, and salt in a bowl. Add sliced beetroot and onion, and soak for 2 hours.
