Today’s dish has 3 main ingredients; it is extremely versatile and comes together in under 20 minutes. It can be consumed as a stir-fry by itself, over a bed of rice, or wrapped in a roti….. plenty of options 😁
Alu Gobi or Potato Cauliflower is a very popular Indian dry dish and every Indian family will have its own version. I have also presented a different approach to Alu Gobi here.
Now lets explore combining Cauliflower with sweet potato. The roasted cauliflowers with the sweetness of the potatoes, along with the tanginess of the tomatoes…. Every spoonful of this dish will give you a surprise of either texture, taste, or both. I brought in cherry tomatoes – harvested from my own vegetable garden 😇 – to bring in the acidity. These gorgeous multi-colored bite-sized tomatoes will give you a pop of juicy tanginess with every bite. I even brought in a habanero from our garden for the heat! 🥵
The uniqueness of this dish is oven-roasting both the cauliflower florets and sweet potatoes. I used the purple variety of Sweet Potatoes. Feel free to use any variety of your choice. The sweetness and firm texture of the sweet potatoes provides the perfect balance to the soft-yet crisp roasted cauliflower. While the vegetables are roasting for about 10 mins, stir-fry some onions and a bell pepper. Add the tomatoes and give it a quick mix to let it become warmed up. Add the roasted cauliflowers and sweet potatoes and stir-fry all of them for couple of minutes. The dish is done…. The sweet potatoes will be soft and crunchy; the cauliflower will be charred and crisp; the tomatoes should still be stiff but warmed up. Serve immediately with roti, rice, or by itself 😉
Roasted cauliflower n sweet potato with cherry tomatoes
Ingredients
- 2 cups Cauliflower florets
- 2 cups Sweet Potatoes diced
- 2 cups Cherry Tomatoes
- 1 Habanero
- 1 Onion finely sliced
- 1 Green Bell pepper finely sliced
- 1 tsp Cumin seeds
- 4 Bay leaves
- 1 tbsp Cumin powder
- 1 tbsp Oil roasting and stir-fry
- Salt to taste
Instructions
- Take 2 large baking trays – on one spread the cauliflower florets, drizzle oil and salt; on the second speed the sweet potatoes, drizzle oil and salt
- Bake at 475 degrees hot oven for 10 minutes – the vegetables should be cooked yet crisp
- Heat a large skillet on the stove, add some oil. Add the cumin seeds and bay leaves and stir to release a nice aroma
- Add the onions, green pepper and habanero – stir at high heat to obtain a light char – about 3-4 minutes
- Add the cherry tomatoes and let it warm up – about 2-3 minutes
- Remove the roasted vegetables and add them to the skillet
- Season with cumin powder n salt and continue to stir-fry to combine everything – about 2 minutes
