Recipe: Roast cauliflower and sweet potato salad
I love roast vegetables. The high heat caramelises the natural sweetness in most vegetables, making them even more delicious. If you’re unsure how to do this or want to lift your veggie game, take a look at my guide to roasting vegetables. This salad makes a delicious side dish, or add some additional protein (see below) for a one dish meal.
Roast cauliflower and sweet potato salad
1 medium sized cauliflower, broken into small florets
1 large sweet potato, quartered and sliced into rounds, or cubed
1 bunch of kale
A handful of nuts, eg pistachios (dry roasted, optional)
Dressing
½ cup olive (or your favourite) oil
3 tablespoons fresh citrus juice (I used orange and lemons)
Pinch of sea salt
1 tsp Dijon mustard
1 small clove garlic, crushed
Preheat the oven to 180 -200 C and line two trays with baking paper or parchment. Break the cauliflower in to small florets and toss in a bowl with olive oil and sea salt. Spread in an even layer. Prepare the peeled and sliced sweet potato in the same way and lay in a single layer on the second tray. Cook for 15 minutes and turn the trays if cooking unevenly, keep checking every 5 -10 minutes until golden.
While the vegetables are roasting, wash and dry a bunch of kale. Mix together all the dressing and adjust to taste. Remove the ribs from the kale if they’re thick (you can pickle them if don’t want to throw out https://gillstannard.com.au/2019/01/04/recipe-pickled-chard-stems/), then place the leaves in a large bowl. Pour over half of the dressing and start massaging. You need to do this for a good 10 minutes or so but it’s kind of therapeutic, moisturises your hands and makes the leaves tender and delicious.
Once the vegetables are roasted (you can use them warm or cooled) toss through the massaged kale with the remaining dressing and nuts.
Variations
Feel free to ad lib with your favourite roasted vegetables or add some extras, such as quinoa, smoked, canned or poached fish, roasted chicken or boiled eggs.
If you’d liked last month’s tahini dressing, substitute it for the vinaigrette and simply massage kale with olive oil.
This recipe is vegan and dairy-free. For more inspiration in the kitchen subscribe to the newsletter and peruse over a hundred recipes in the archive.
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