Recipes

Roasted Cauliflower Sweet Potato Salad

  • Cooking Skill level: Easy 
  • Cooking time:  35 minutes
  • Taste Impression: Light and filling

 

I hope everyone had a fulfilling and joyous holiday season.  A new year signifies new beginnings and new adventures! As we start to step away from the rich foods of the past months and strive for a healthier, more fit body this dish can be used to replace the heavier side dishes such as stuffing or mash potatoes.  It combines some unlikely foods to create both a journey of taste and texture.  This is my own creation and it has been husband tested and approved.

Let’s get Started!!!

 

 

Supplies Used In The Roasted Cauliflower Sweet Potato Salad

  • Olive oil
  • Sweet potatoes
  • Cauliflower
  • Salt
  • Parmesan Cheese
  • Dijon Mustard
  • Pumpkin Seeds

Pre-Heat oven 450°

Sweet Potato Salad

Sweet Potato Prep: Peel and chop. Place on a baking dish and add  1 Tablespoon olive oil, salt. Toss and coat both side

Cauliflower prep: Wash and chop florets. Place on a second baking pan. Toss both sides with salt and with the remaining olive oil.

Bake for 25 minutes

Add half the cheese Bake for 10 more minutes
Sweet Potato Salad

Vinaigrette: Mix together Olive oil, honey, Dijon mustard, and salt

Sweet Potato Salad

Add the remaining parmesan cheese and toss the dressing in.

Sweet Potato Salad

Sprinkle the pumpkin seed on top.

Sweet Potato Salad

 

Roasted Cauliflower Sweet Potato Salad
 
Author:
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
 
Roasted Cauliflower Sweet Potato Salad is a great way to start eating healthier and replacing those heavy side dishes. This vegetarian dish is my own creation and has got nothing but praise.
Ingredients
  • 2 tablespoon Olive oil
  • 2½ pound Sweet Potato
  • 1 head Cauliflower
  • ½ teaspoon Salt
  • ½ cup Parmesan Cheese
  • ----Vinaigrette------
  • 1 Tablespoon Honey
  • 3 Tablespoon Olive oil
  • ½ teaspoon Dijon Mustard
  • ⅛ Salt
  • ----Garnish----
  • ¼ Roasted Salted Pumpkin Seeds
Instructions
  1. Pre-Heat oven 450°
  2. Sweet Potato Prep: Peel and chop. Place on a baking dish and add 1 Tablespoon olive oil, salt. Toss and coat both side
  3. Cauliflower prep: Wash and chop florets. Place on a second baking pan. Toss both sides with salt and with the remaining olive oil.
  4. Bake for 25 minutes
  5. Add half the cheese Bake for 10 more minutes
  6. Vinaigrette: Mix together Olive oil, honey, Dijon mustard, and salt
  7. Add the remaining parmesan cheese and toss the dressing in.
  8. Sprinkle the pumpkin seed on top.

Roasted Cauliflower Sweet Potato Salad is a great way to start eating healthier and replacing those heavy side dishes.  This vegetarian dish is my own creation and has got nothing but praise.

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