Don’t be put off by the turmeric and curry powder in this recipe as these spices are really good for you and simply make it divine. The dates offer a light sweetness, whilst the crunch and flavour of the red onion gives it a real kick with the spices. This perfectly balanced dish has become one of our all time favs and is great as either a main or a side.
- Preheat the oven to 180 degrees.
- Wash, peel and cut the sweet potato into bite size pieces and place on a baking tray.
- Drizzle 1 tbsp of melted coconut oil over the sweet potato and massage together with your hands then place in the oven for 15-20 minutes, (cook until soft).
- While the sweet potato is cooking, chop the head of cauliflower into florets and place to one side.
- Finely slice the red onion, chop the cherry tomatoes in half and chop the dates into quarters.
- After 15-20 minutes, take the sweet potato out of the oven and set aside to cool.
- Place the cauliflower on a baking tray, sprinkle over the turmeric and curry powder and drizzle with olive oil. Massage together with your hands.
- Place the cauliflower on a baking tray and cover the tray with tin foil and place in the oven for 15 minutes.
- While the cauliflower is cooking, chop of the mushrooms in half (so they are still chunky), heat 2 tbsp of coconut oil in a medium pan and cook the almonds for around 3-4 minutes, followed by the mushrooms. Once the mushrooms are cooked, set aside.
- After 15 minutes, take the cauliflower out of the oven, turn the florets over and place back in the oven uncovered for a further 10 minutes, then take out and set aside to cool.
- Once cooled, place the cauliflower, sweet potatoes, almonds, mushrooms, red onion, dates, olives, rocket and spinach into a bowl followed by the lemon juice. Add the salt and pepper and then toss before serving.
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