I love the combination of cauliflower and sweet potatoes. They’re delicious when simply boiled and mashed or seasoned and roasted. The Moroccan seasoning ras el hanout goes particularly well with the veggie pairing. Here I’ve coated the veggies in ras el hanout and slow roasted them until tender and browned.
Ras el hanout is a seasoning blend made with spices like cinnamon, cumin, coriander, ginger, paprika and turmeric. You can purchase it or make your own ras el hanout.
Roasted Cauliflower and Sweet Potatoes with Ras El Hanout
1 medium head fresh cauliflower
1 pound sweet potatoes or yams
2 tablespoons olive oil
2 teaspoons ras el hanout Moroccan seasoning
1/2 teaspoon fine sea salt
Heat oven to 375 degrees F. Line a large rimmed baking sheet (15x10x1-inch) with parchment paper.
Trim leaves and woody core from cauliflower. Cut cauliflower into medium florets. Peel sweet potatoes and cut into about 1-inch chunks. Combine cauliflower florets and sweet potato chunks in a very large bowl. Drizzle with olive oil; stir to coat. Sprinkle with ras el hanout seasoning and salt; stir well to coat vegetables with oil and seasoning.
Spread vegetables in a single layer on pan. Bake 30 minutes; stir. Bake about 30 to 40 minutes more or until cauliflower and sweet potatoes are tender and browned, stirring occasionally.
Makes about 6 cups
Recipes you may also like:
Moroccan Chickpeas and Roasted Vegetables from Gourmet
Ras El Hanout Roasted Carrots, Red Onions and Beets from Foodista
Simple Roasted Cauliflower