A rich and flavorful sheet-pan recipe perfect as a plant-based holiday side dish. Roasted Sweet Potatoes and Cauliflower are drizzled with a tangy, spicy tahini sauce.
This recipe could not be simpler. I was thinking of a way to create a delicious Thanksgiving side dish that used sweet potatoes, but was more savory than sweet. Crispy cauliflower felt like the perfect accompaniment to soft and caramelized sweet potato. Not only are the potatoes and cauliflower roasted in a variety of savory spices, but the sauce drizzled over top is rich, creamy, spicy, and tangy. When I served this dish to my husband he was blown away. It is literally a melt-in-your-mouth dish that is simple to make yet SO impressive to serve for holiday gatherings.
Why You'll Love this Recipe!
- Quick and easy! This recipe only takes 25 minutes to make. With only 5 minutes of prep time and the rest of it hands-off, this sheet pan recipe is quick and simple.
- So incredibly healthy. Both sweet potatoes and cauliflower are high in vitamins A and C. Cauliflower is a great source of folate, and sweet potatoes are rich in beta carotene. Both are great sources of plant-based fiber.
- Versatile! You can serve this dish as instructed, or toss it on top of a bed of steamed rice for a delicious bowl or on top of massaged kale for a fall salad.
- Impressive holiday side. Bring something new to the holiday table! This makes a delicious and colorful Thanksgiving side dish.
Ingredients
Sweet potatoes and cauliflower are roasted in olive oil and spices: za'atar, paprika, garlic powder, salt, cumin, red pepper flakes, and black pepper. The spices add earthiness, warmth, heat, a pungent aroma, and a bit of a peppery kick.
The spicy tahini sauce is made with tahini, water, sriracha for a bit of heat, maple syrup for sweetness, tamari for salt and umami flavor, lime juice for citrus and acidity, garlic powder for a little edge, and black pepper for a peppery bite.
Garnish with fresh parsley for an herby finish.
How to Make Roasted Sweet Potatoes and Cauliflower
Preheat oven to 425F.
Toss the diced sweet potato and chopped cauliflower florets into a large bowl. Mix with the oil and spices.
Once well combined, spread out onto a baking sheet.
Roast in the oven for 20 minutes. When you have about 5 minutes left, remove the pan from the oven to stir. Add a drizzle of olive oil if the vegetables are looking dry.
Make the Spicy Tahini Sauce
While the potatoes and cauliflower are in the oven, make the spicy tahini sauce. Whisk all of the ingredients together in a medium bowl or measuring cup.
Serve on a serving dish with spicy tahini sauce drizzled over top. If desired, serve with freshly minced parsley.
Chef Tips
- Dice the sweet potatoes. Dice the sweet potatoes small enough that they cook evenly with the cauliflower, which tends to roast more quickly. See the photos for an example!
- Prep in advance. You can always chop the potatoes and cauliflower a day or two in advance and store in an airtight container to save on prep time.
- Check periodically. All ovens cook differently. Be sure to keep an eye on your oven to make sure nothing is burning. When the bake time is nearing its end, I like to remove the pan from the oven to give it a good stir before continuing to roast.
- Serve extra sauce on the side. Drizzling the sauce over top makes a beautiful presentation. However, if you're like me and you love sauce, reserve some on the side to add extra sauce to your plate. You can even double the sauce recipe if you think you'll need it. 😉
How to Serve Roasted Sweet Potatoes and Cauliflower
Serve as is with the spicy tahini sauce and freshly minced parsley, or serve on top of rice or another whole grain. You can also serve with dark, leafy greens.
These Roasted Sweet Potatoes and Cauliflower make a beautiful, colorful—and richly flavorful Thanksgiving side dish that will impress your vegan and non-vegan family and friends alike. 🙂
Other Spices You Can Use
The choice of spices is meant to create a deeply flavorful combination of earthiness, heat, and aroma. However, the options here are truly limitless. Here are some other spice options you could use!
- Sumac
- Aleppo chili flakes
- Turmeric
- Onion powder
- Dried rosemary
- Cayenne
- Chili powder
Substitutions
Feel free to swap out some of the ingredients using these substitutions or simply add to this recipe with some of the suggestions below!
- Sweet potatoes: You can use baby red or gold potatoes instead, but they won't be as sweet or caramelized.
- Cauliflower: Any vegetables can be used in this recipe! Brussels sprouts, parsnips, beets, broccoli would all be great options.
- Spicy Tahini Sauce: The maple syrup can be swapped with coconut sugar or brown sugar. Coconut aminos work well as a substitute for tamari if you wish. You can also add minced or crushed garlic in lieu of garlic powder. About a teaspoon would do.
- Herbs: Instead of, or in addition to the parsley, try fresh thyme, basil, or even mint or cilantro.
Frequently Asked Questions
Can I use frozen cauliflower?
Yes! Frozen cauliflower bakes wonderfully. Follow the instructions as directed. I recommend not letting the cauliflower thaw, otherwise it will get too wet.
Can this recipe be made in advance?
The fresher the recipe the better. Especially when cooking with potatoes. If you do prep this dish a day ahead, I suggest keeping the sauce in a separate container. You can chop the sweet potatoes and cauliflower a day or two ahead of time.
Can this recipe be doubled?
Yes! You may just need to use two baking sheets instead of one. Don't forget to double the sauce recipe too.
Can this recipe be frozen?
I think this recipe is best enjoyed fresh, however if you wish to freeze this recipe, let the dish cool completely then transfer to a freezer bag. Store for up to 3 months.
Storage & Reheating
Place leftover Roasted Sweet Potatoes and Cauliflower in an airtight container for up to 5 days. Store the spicy tahini sauce in a separate jar. To reheat, I toss everything on a frying pan with a little oil. Let the tahini sauce come to room temperature and then drizzle over top.
I can't wait to hear what you think about this recipe! Don't forget to leave a comment and share this recipe with your friends and family. 🙂
More Recipes You May Enjoy
- Harissa Roasted Carrots
- Tofu Steak with Mashed Sweet Potato
- Harvest Bowl with Maple Tahini Sauce
- Thai Butternut Squash Soup
- Butternut Squash Mac and Cheese
📖 Recipe
Roasted Sweet Potatoes and Cauliflower with Spicy Tahini Sauce
Ingredients
- 1 ½ pounds sweet potato diced
- 1 cauliflower head chopped
- 3 tablespoons olive oil extra virgin
- 1 teaspoon za'atar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon red pepper flakes
- ½ teaspoon black pepper freshly ground
Spicy Tahini Sauce
- 3 tablespoons tahini
- 2 tablespoons water
- 1 tablespoon sriracha
- ½ tablespoon maple syrup
- 1 teaspoon tamari
- 1 teaspoon lime juice freshly squeezed
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper freshly ground
Garnish
- Freshly minced parsley
Instructions
- Preheat oven to 425F.
- Toss the diced sweet potato and chopped cauliflower florets into a large bowl. Mix with the oil and spices. Once well combined, spread out onto a baking sheet. Roast in the oven for 20 minutes. When you have about 5 minutes left, remove the pan from the oven to stir. Add a drizzle of olive oil if the vegetables are looking dry.
- While the potatoes and cauliflower are in the oven, make the spicy tahini sauce. Whisk all of the ingredients together in a medium bowl or measuring cup.
- Serve on a serving dish with spicy tahini sauce drizzled over top. If desired, serve with freshly minced parsley.
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