Roasted Cauliflower

with crispy Sweet Potato & Harissa-Yogurt-Dip

2 Servings

Crispy sweet potato from the oven is one of my absolute favorite side dishes. Since it fits to almost everything, I like to try new combinations every now and then. Something I’ve been wanting to try for quite a bit of time is cauliflower steak. Unfortunately my cauliflower fell apart and I ended up with smaller pieces, that were delicious nevertheless. The best thing about this combo: after the chopping is done, everything just goes in the oven and you can comfortably wait for the finished meal.



per serving:
460 Kcal
16 g Fat | 63.6 g Carbs | 18 g Protein

You need:

  • 1 Cauliflower Head
  • 2 medium size Sweet Potatoes
  • 150 g Plain Yogurt
  • 1/2 Cucumber
  • 1 TBSP Mustard
  • 1 TBSP Agave Syrup
  • 4 TBSP Harissa Paste
  • 2 Garlic Cloves
  • Spices: Salt, Pepper, Parsley
  • Olive Oil

Here’s how to do it:

Preheat the oven to 200⁰C.

Wash the cauliflower and cut into slices. Spread harissa paste on both sides and place on a baking tray.

Peel the sweet potatoes and cut into wedges or cubes. Put them in a bowl with olive oil, salt and pepper and mix well. Then add to the cauliflower on the baking tray and bake both in the oven until golden brown.

In the meantime, prepare the dip. First wash the cucumber and cut it into fine strips with a peeler. If necessary, cut the cucumber strips into smaller pieces and then put them into a small bowl.

Mix the yogurt with some olive oil, mustard, agave syrup and harissa paste. Season with salt, pepper and parsley. Now mix the yogurt cream with the cucumber strips and add the garlic. Depending on the consistency of the yogurt, add a sip of water if necessary.

Take the sweet potatoes and cauliflower out of the oven and serve with the dip.

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