Quick, easy to make & delicious roasted cauliflower with sweet potato mash recipe

This is a real winner whenever you put this together.  Pure comfort from the whiff of roasted cauliflower.  Add soft, sweet potato with a dollop of hearty mushroom gravy on top. All adds up to delicious roasted cauliflower with sweet potato mash.

Takes as long as the cauliflower takes to roast.  So you can either break it up small or cut thick steaks depending on how long you have.

It can be vegan or vegetarian depending on your preference. And we’ve added side dishes too for some greenery.

Either simple steamed broccoli or a more considered green beans in tomatoes & garlic.

Ingredients (Preparation time 10-15 minutes) – serves 4

1 medium/large cauliflower
3-4 medium/large sweet potatoes
6 tbsp olive oil (can use warm coconut oil too)
2 tbsp dried herbs (oregano, parsley, coriander, rosemary as you prefer)
1 tsp Himalayan pink salt
Ground black pepper
3 cloves garlic
1 small onion
200-300g chestnut mushrooms
2 tbsp plain flour (gluten free if available)
300ml vegetable stock
2 tbsp tamari or other soy sauce (gluten free if available)

Cooking method (takes 30-45 minutes depending on how you cook the cauliflower)

Roasted cauliflower

Heat the oven to 180 degrees and lightly grease a baking tray big enough for 4 steaks.  Remove all leaves from cauliflower

Cut the cauliflower in half starting at the crown through to the middle of the stem and then cut each half into halves.  You may find that the outer steaks fall apart which is just the luck of the draw.

Place into baking tray, cover each piece with olive oil and sprinkle with salt & pepper and a herb of your choice.  Fresh herbs can be used too.

Place at the top of the oven and check after 30 minutes and 5 minute intervals thereafter.  You will know if it is done if your fork goes into the stem easily.

Sweet Potato mash

Cut the potatoes into large chunks.  You can either peel them first or leave the skins on (which we prefer) for extra fibre and texture.

You can either steam or roast the sweet potatoes but we don’t suggest boiling them as they can fall apart (as well as losing vital nutrition).

If you decide to roast them they should be done quicker than the cauliflower provided the chunks aren’t too big.  Follow the same steps as for the cauliflower if so.

If you are steaming, you can add salt, pepper & herb of your choice either during or after cooking.

Once cooked place over low heat, add salt, pepper & herb of your choice plus 2-3 tablespoons of olive oil (for vegan option) or grass-fed butter (40g) and mash.  Keep warm on low heat once mashed

Mushroom or Onion gravy

If you are not partial to mushrooms or wish to avoid them, use a large onion instead and skip the mushrooms.

Finely chop the garlic and onions and add to heavy frying pan on medium heat with 2 tablespoons of olive oil.  Cook through until onions are translucent (3 minutes).

Add the mushrooms after chopping smaller than normally but not too fine. Let them cook out moist of the moisture (5 minutes) but retain oil or add more if absorbed by mushrooms.

Lightly sprinkle plain flour over all the mushrooms and stir into the oil/coat the mushrooms. Once coated, fully incorporated, add the stock slowly.

Add a third in first instance and bring to the boil to see how thick the sauce becomes.  Add more stock and bring back to the boil each time to get the gravy to the right thickness.

Finally, add the tamari which adds colour and depth to the gravy.

Once the gravy is ready, plate up the roasted cauliflower and the sweet potato mash and serve with gravy over the mash or both.

Or add side dish of any steamed green vegetable like broccoli.  Alternatively, try this great side if you want a quick, delicious alternative

Green beans with tomatoes and garlic

Ingredients (Preparation time 3 minutes)

200g green beans, okra, kale, broccoli etc
2 large cloves of garlic
200g cherry or other tomatoes
2 tbsp olive oil

Cooking Method (Takes approx 5-10 minutes)

Add finely chopped garlic to oil in small saucepan and fry for 2 minutes.  Chop tomatoes (cherry in half) whilst cooking.

Add chopped tomatoes and green beans and place lid on saucepan and cook for 5 – 10 minutes stirring occasionally.                                                ____

Enjoy being In the Kitchen with sense* ? Remember there is a free healthy, vegan recipe booklet waiting for every new customer when you buy a sense* product . Or go to our Recipe Ideas page.