Grilled sweet potato and cauliflower with pepper garlic dip
Easy to make grilled vegetables with Mediterranean spices and herbs. And a creamy dip sauce made from garlic and bell pepper. You can make it as a traybake or in an oven dish. Just cube two sweet potatoes and half a head of cauliflower. Mix in a bowl with extra virgin olive oil and spices and herbs. The dip is made of just 2 ingredients: roasted red bell pepper and a roasted bulb of garlic. That seems like a lot of garlic, but when roasted whole the taste becomes very soft and sweet!
Medical Medium and oil
This recipes calls for some oil to grill the vegetables. If you wish to eat as low fat as possible you can steam the sweet potato and cauliflower for 20 minutes. Roasting is still the best option for the dip. The bell pepper needs no oil, and you can leave to oil out for the garlic as well.
Grilled sweet potato and cauliflower with pepper garlic dip
This recipe may contain
affiliate linksEquipment
- oven at 430F or 220C
- ovendish or oven/bakingtray
- aluminum foil
- bowl
- (electric coffee) grinder optional for the seeds
Ingredients
- 2 sweet potatoes or 1 large one
- ½ head cauliflower
- 1 red bell pepper
- 1 bulb garlic
- 1 tsp ground coriander seeds
- ½ teaspoons ground cumin seeds
- ½ tbsp paprika powder
- ½ tbsp chili flakes
- ½ tbsp onion powder
- 1 tbsp dried rosemary
- 1 tbsp dried sage
- 1 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 430F or 220C.
- Take away the outer skin from the bulb of garlic. Let all the cloves attached to each other. Cut the top of all the cloves. Leave the rest of the skin of the cloves in tact. Sprinkle salt and olive oil on the openings. Wrap in aluminium foil.
- Put the wrapped bulb in the oven dish, together with the bell pepper. Put in the oven for 15 minutes.
- In the meantime peel and cube the sweet potato(es). Make small cauliflower florets: alle the same bite size.
- Grind the coriander and cumin seeds.
- Put the sweet potato and cauliflower pies in a bowl and drizzle some oil over them. Mix with all the green herbs and ground spices.
- When the timer sounds, take the ovendish out if the oven. Place the sweet potato and cauliflower pieces next to the pepper and garlic. Put everything back in the oven for half an hour.
- Take the pepper and garlic out of the oven. Leave the potatoes and cauliflower in the oven for another 5 minutes. This will give you time to let cool the pepper and garlic.
- Unwrap the garlic as soon as possible. Let cool further. Peel the skin of the pepper, this can easily done bij hand. If necessary you can wash away the seeds under the tab.
- Squeeze the softened garlic into a small kitchen aid. Put in the cleaned pepper as well. Mix until you have a soft pink dip sauce.
- Take the sweet potato and cauliflower out of the oven and serve with the sauce.
Did you make this traybake or do you have any questions? Just leave a comment!