Grilled sweet potato and cauliflower with pepper garlic dip

Name: Grilled sweet potato and cauliflower with pepper garlic dip
Cook time: 5 min
Total time: 1 h 5 min
Yield: 1 serving
Ingredients: 2 2 sweet potatoes; ½ ½ head cauliflower; 1 1 red bell pepper; 1 1 bulb garlic; 1 1 tsp ground coriander seeds; ½ ½ teaspoons ground cumin seeds; ½ ½ tbsp paprika powder; ½ ½ tbsp chili flakes; ½ ½ tbsp onion powder; 1 1 tbsp dried rosemary; 1 1 tbsp dried sage; 1 1 tbsp extra virgin olive oil

User Reviews

4.0

3 reviews

Good

Cook Time
mins
Additional Time
1 hr
Total Time
1 hr 5 mins
Servings
1 serving
Calories
673 kcal
Course
Dinner
Cuisine
European, Mediterranean

Grilled sweet potato and cauliflower with pepper garlic dip

Iris Warren

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Easy to make vegetable side dish. A traybake of sweet potato and cauliflower. With a grilled pepper and garlic dip. Let the oven do all the work for you!

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Ingredients

Servings

2 2 sweet potatoes or 1 large one
½ ½ head cauliflower
1 1 red bell pepper
1 1 bulb garlic
1 1 tsp ground coriander seeds
½ ½ teaspoons ground cumin seeds
½ ½ tbsp paprika powder
½ ½ tbsp chili flakes
½ ½ tbsp onion powder
1 1 tbsp dried rosemary
1 1 tbsp dried sage
1 1 tbsp extra virgin olive oil

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Instructions

Preheat the oven to 430F or 220C.
Take away the outer skin from the bulb of garlic. Let all the cloves attached to each other. Cut the top of all the cloves. Leave the rest of the skin of the cloves in tact. Sprinkle salt and olive oil on the openings. Wrap in aluminium foil.
Put the wrapped bulb in the oven dish, together with the bell pepper. Put in the oven for 15 minutes.
In the meantime peel and cube the sweet potato(es). Make small cauliflower florets: alle the same bite size.
Grind the coriander and cumin seeds.
Put the sweet potato and cauliflower pies in a bowl and drizzle some oil over them. Mix with all the green herbs and ground spices.
When the timer sounds, take the ovendish out if the oven. Place the sweet potato and cauliflower pieces next to the pepper and garlic. Put everything back in the oven for half an hour.
Take the pepper and garlic out of the oven. Leave the potatoes and cauliflower in the oven for another 5 minutes. This will give you time to let cool the pepper and garlic.
Unwrap the garlic as soon as possible. Let cool further. Peel the skin of the pepper, this can easily done bij hand. If necessary you can wash away the seeds under the tab.
Squeeze the softened garlic into a small kitchen aid. Put in the cleaned pepper as well. Mix until you have a soft pink dip sauce.
Take the sweet potato and cauliflower out of the oven and serve with the sauce.

Equipments used:

Notes

If you wish you can work with two separate oven dishes as well.

Nutrition Information

Show Details

Calories 673kcal (34%) Carbohydrates 123g (41%) Protein 16g (32%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Sodium 414mg (17%) Potassium 2914mg (83%) Fiber 28g (112%) Sugar 30g (60%) Vitamin A 70954IU (1419%) Vitamin C 305mg (339%) Calcium 326mg (33%) Iron 8mg (44%)

Nutrition Facts

Serving: 1serving

Amount Per Serving

Calories 673 kcal

% Daily Value*

Calories	673kcal	34%
Carbohydrates	123g	41%
Protein	16g	32%
Fat	18g	28%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	11g	55%
Sodium	414mg	17%
Potassium	2914mg	62%
Fiber	28g	112%
Sugar	30g	60%
Vitamin A	70954IU	1419%
Vitamin C	305mg	339%
Calcium	326mg	33%
Iron	8mg	44%