Cauliflower And Sweet Potato Balti Recipes

CAULIFLOWER & POTATO CURRY

Steps:

• Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
• When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

ROASTED SWEET POTATOES & CAULIFLOWER

Steps:

• Preheat oven to 400 degrees F. Combine cauliflower, sweet potato, oil, garlic powder, salt and pepper in a 15-by-10-inch baking pan; stir to coat well.
• Roast the vegetables until just tender, 25 to 30 minutes, stirring twice.
• Sprinkle the vegetables with Parmesan; roast until the cheese is melted, about 5 minutes more.

ROASTED CURRY-SPICED SWEET POTATOES AND CAULIFLOWER

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup, garlic, thyme, and salt together in a bowl until evenly coated; spread onto the prepared baking sheet.
• Bake in the preheated oven until vegetables are tender and lightly browned, about 20 minutes.

CAULIFLOWER AND SWEET POTATO HASH

Steps:

• Heat olive oil in large nonstick skillet over medium-high heat and cook onion 3 minutes or until softened.
• Stir in Green Giant® Riced Cauliflower and Sweet Potatoes, red pepper, garlic and salt and cook 5 minutes, stirring occasionally, or until vegetables are tender.
• Stir in kale and cook 2 minutes or until wilted. Stir in sriracha.
• Serve eggs over hash.

SWEET POTATO & CAULIFLOWER LENTIL BOWL

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the sweet potato and cauliflower with the garam masala, half the oil and some seasoning. Spread out on a large roasting tray. Add the garlic and roast for 30-35 mins until cooked.
• Meanwhile, put the lentils in a saucepan with 400ml cold water. Bring to the boil, then simmer for 20-25 mins until the lentils are cooked but still have some bite. Drain.
• Remove the garlic cloves from the tray and squish them with the blade of your knife. Put the garlic in a large bowl with the remaining oil, ginger, mustard, a pinch of sugar and one-third of the lime juice. Whisk, then tip in the warm lentils, stir and season to taste. Coarsely grate the carrots, shred the cabbage and roughly chop the coriander. Squeeze over the remaining lime juice and season to taste.
• Divide the lentil mixture between four bowls (or four containers if saving and chilling). Top each serving with a quarter of the carrot slaw and a quarter of the sweet potato and cauliflower mix.

SWEET POTATO AND CAULIFLOWER SOUP

Steps:

• Prep all the vegetables, reserving the 2 cups mini cauliflower florets.
• Heat the olive oil in a large saucepan. Cook the garlic, onion and carrot over medium heat until the onion is translucent, about 8 minutes.
• Add the sweet potatoes and the large cauliflower chunks, along with the stock, 3 large pinches of sea salt and the bay leaf.
• Bring to a boil, cover, and lower the heat. Simmer for 30 minutes.
• Discard the bay leaf. Add the chopped thyme and remove the pan from the heat.
• Puree with mixture in a vertical blender until it's smooth.
• Adjust the seasoning and add the reserved cauliflower florets.
• Return to the soup to medium-low heat and cook until the florets are tender, about an additional 10 minutes.
• Garnish with chopped parsley or cilantro before serving.

CREAMY SWEET POTATO, CAULIFLOWER BAKE

Steps:

• Preheat the oven to 180°C
• Arrange the sweet potato and cauliflower into the dish so that the vegetables fit snuggly into the baking dish
• Combine the cream, milk and garlic in a small saucepan and place over a low heat. Bring to a simmer and then turn off the heat. Stir through the Perfect Italiano Parmesan and the thyme, and then season with salt and pepper. Set aside for a couple of minutes before removing the garlic cloves
• Carefully pour the cream mixture over the vegetables and then cover the baking dish with foil. Place into the oven to bake for 30 minutes
• Remove from the oven and sprinkle over the Perfect Italiano Perfect Bakes. Return to the oven uncovered for a further 30 minutes or until golden. The vegetables should be tender when pierced with a knife
• Remove from the oven and serve

ROASTED CAULIFLOWER AND SWEET POTATO

Steps:

• Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil and set aside. Add cauliflower, sweet potato, rosemary, garlic, salt, and black pepper to a large bowl and stir. Add enough oil and stir to make sure all pieces are coated with a little oil. Place on baking sheet and cook for 25 minutes, or until sweet potato is softened. Enjoy :)

SWEET POTATO, CAULIFLOWER, AND GREENS CASSEROLE

Steps:

• Preheat oven to 475°. Toss together cauliflower, mushrooms, 2 1/2 Tbsp. oil, 1/2 tsp. cumin, 1/2 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Spread cauliflower mixture in a single layer in jelly-roll pan.
• Toss together sweet potatoes, 2 1/2 Tbsp. oil, and remaining cumin, salt, and pepper. Spread in a single layer in another jelly-roll pan.
• Bake potatoes and cauliflower at 475° for 10 to 12 minutes or until browned and just tender, turning once. Cool on wire racks 10 minutes.
• Reduce oven temperature to 375°. Heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic; cook, stirring often, 1 minute. Add kale; cook, stirring occasionally, 10 minutes or until tender. Add salt and pepper to taste; stir in vinegar.
• Layer half each of sweet potatoes, cauliflower mixture, beans (if desired), kale, and 1 1/2 cups Easy Cheese Sauce in a lightly greased 13- x 9-inch baking dish. Repeat layers once. Top with remaining 1/2 cup cheese sauce. Stir together panko, chopped cilantro, and olive oil, and sprinkle crumb mixture over casserole.
• Bake at 375° for 20 to 25 minutes or until thoroughly heated, bubbly, and golden brown. Let stand 5 minutes before serving. Easy Cheese Sauce
• Bring vermouth and garlic to a boil in a large skillet over medium-high heat; reduce heat to medium-low, and simmer 7 to 10 minutes or until vermouth is reduced to 1 tablespoon.
• Whisk together half-and-half and cornstarch. Whisk half-and-half mixture, salt, and pepper into vermouth mixture; bring to a boil over medium-high heat, whisking constantly. Boil, whisking constantly, 1 minute or until mixture is thickened. Add pepper Jack cheese. Reduce heat to low, and simmer, whisking constantly, 1 minute or until cheese is melted and sauce is smooth. Remove from heat, and use immediately. *Dry sherry may be substituted.

CAULIFLOWER AND SWEET POTATO BALTI

Steps:

• Heat oil in a large pan and cook onions, ginger and sugar for 5 minutes.
• Add cumin, tomatoes, turmeric, coriander, chilli, and the water, bring to a simmer.
• Add potatoes, cover and simmer for 5 minutes.
• Add cauliflower, cover and simmer for 15 minutes.
• Add the chickpeas, simmer for a further 5 minutes.
• Add lemon juice and serve.