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🍽️ Oven Roasted Turmeric Cauliflower with Marinated Sweet Potatoes

590 kcal · 30 min · 4 servings

Ingredients

• 3 sweet potatoes
• salt
• 50 ml rice vinegar
• 1 tbsp sesame oil
• 1 cauliflower
• 3 tsp turmeric powder
• 1 tsp ground cumin
• 3 organic limes
• 4 tbsp peanut oil
• 20 g white sesame seeds (2 tbsp)
• 20 g black sesame seeds (2 tbsp)
• 3 sprigs Thai basil
• 50 ml mango juice
• 2 spring onions
• pepper

Instructions

1. 1. Peel the sweet potatoes and wash them thoroughly.
2. 2. Slice the sweet potatoes lengthwise into very thin slices, using a vegetable peeler or mandoline if available.
3. 3. Place the slices in a bowl.
4. 4. Mix them with salt, rice vinegar, and sesame oil.
5. 5. Let the mixture marinate for 30 minutes.
6. 6. Clean the cauliflower and wash it.
7. 7. Break it down into small florets.
8. 8. Boil these in salted water together with 2 teaspoons of turmeric powder and cumin.
9. 9. Keep the lid on the pot and set the heat to low.
10. 10. Cook the vegetable for 6 to 8 minutes.
11. 11. Afterward, drain the vegetable.
12. 12. Let it drip dry.
13. 13. Wash the limes.
14. 14. Slice the limes into rounds.
15. 15. Place the lime slices together with the cauliflower florets on a baking sheet.
16. 16. Drizzle everything with 2 tablespoons of peanut oil.
17. 17. Season with salt.
18. 18. Preheat the oven to 220 degrees Celsius conventional heat (or 200 degrees Celsius fan-forced, or gas mark 3–4).
19. 19. Roast the ingredients in the preheated oven for 15 minutes.
20. 20. Toast both types of sesame seeds in a hot pan without added fat over medium heat.
21. 21. Toast the sesame seeds for 3 minutes.
22. 22. Wash the basil.
23. 23. Shake it dry.
24. 24. Whisk together the mango juice with the remaining turmeric powder and peanut oil.
25. 25. Trim the spring onions.
26. 26. Wash them.
27. 27. Slice them into rings.
28. 28. Add one-third of the rings to the dressing.
29. 29. Season the dressing with salt and pepper.
30. 30. Add half of the toasted sesame seeds.
31. 31. Mix everything well to form a dressing.
32. 32. Place the cauliflower florets in the center of a large bowl.
33. 33. Distribute the lime slices on top.
34. 34. Tuck the marinated sweet potato slices in between in a wavy pattern.
35. 35. Sprinkle the dish with the basil.
36. 36. Sprinkle the dish with the remaining sesame seeds.
37. 37. Sprinkle the dish with the rest of the spring onions.
38. 38. Finally, drizzle the dish with the dressing.

Nutrition per serving

• kcal: 590
• Protein: 14 g · Fett/Fat: 21 g · Carbs: 82 g