top of page


​Roasted Cauliflower and Sweet Potato Salad


Serves 4

Preparation Time: 20 minutes

Cooking Time 50 minutes 

This is a GUEST RECIPE taken from Waitrose





1 x Cauliflower broken into small florets, discard all the core, stalk and leaves

2 x Sweet Potatoes, peeled and cut into small cubes

1 - 2 tsp Sweet or Hot Paprika

2-3 tbs Olive Oil

Large bag of baby Spinach leaves

3 tbs Whole Earth Smooth Almond Butter

1-2 tbs lemon juice

2-3 tsp soy sauce

One Pomegranate



  1. Preheat the oven to 400°F / 200°C / Gas 7

  2. Place cauliflower and sweet potato on a large roasting tray and drizzle with olive oil and sprinkle with the paprika.   Cover with foil and bake for 30 minutes.

  3. Remove the foil and bake for a further 20 minutes until tender and crisp, and brown at the edges.

  4. Rinse the spinach thoroughly and leave to drain in a colander.

  5. To make the dressing, whisk together the almond butter, lemon juice, soy sauce and 2-4 tbs warm water until smooth, but not too runny.

  6. Fill a bowl with cold water and cut the pomegranate in half.    Placing one half in the palm of your hand, use a mallet to tap firmly all the way around the top of the pomegranate to loosen the seeds.   These will come away very easily leaving just a few to roll out with the tips of your fingers.   The pith will separate and float to the top of the water where it can be easily scooped up and discarded.    Drain into a sieve.

  7. To serve, place the spinach into a large serving dish and then add the vegetables straight from the oven plus any cooking juices.

  8. Now add the dressing and mix well.

  9. Finally, add the pomegranates and mix lightly - this is now ready to enjoy!


bottom of page