Roasted Sweet Potatoes and Cauliflower
Roasted Sweet Potatoes and Cauliflower, an easy and flavorful roasted vegetable side dish combination with only 5 ingredients and ready in just 40 minutes!
Love sweet potatoes? Love cauliflower? Roast them together! This sheet pan baked cauliflower and yams recipe is super flexible and great as a side dish or topping for salads and bowls. And it’s great for meal prep!
👉 Ready to learn how to roast cauliflower and sweet potatoes together? Let’s do it!
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven and prep vegetables
First, preheat your oven to 400 degrees F (200 C), then wash and cut the vegetables:
- To cut cauliflower: Cut stem and leave from the bottom of the cauliflower, then cut the entire head in half. Then cut the cauliflower florets form the thick white stem.
- To cut sweet potatoes: Cut off the ends, then cut potatoes into small 1/2 inch cubes for roasting (you do not need to peel them before roasting).
👉 Pro tip! We like to cut the sweet potatoes and cauliflower florets into similar sized pieces so they’re easier to eat, have similar cooking times, and for extra crunch.
2️⃣ Step Two: Spread veggies evenly on a roasting pan
Next, place the cut cauliflowers and sweet potatoes on a roasting or sheet pan.
Toss the veggies with olive oil until completely coated. Season with sliced garlic, as well as salt and pepper to taste.
👉 Tip! We like to keep the vegetables separated on the roasting pan. Sweet potatoes can a bit take longer to bake and you can easily scoop the roasted cauliflower off the pan when it’s done and keep cooking the potatoes.
3️⃣ Step Three: Roast vegetables in the oven
The last step is to roast the mixed veggies in the oven until they are tender and brown around the edges. This will take about 35 minutes, more or less depending on your oven.
To make sure the cauliflower and sweet potatoes cook evenly, stir them halfway into cooking. If the cauliflower is cooking faster than the sweet potatoes, remove it to a plate and continue to cook the potatoes until they’re done.
When the vegetables are done cooking, remove them from the oven. If eating the mixed veggies as a side dish, serve them immediately. You can also let them cool and serve on top of salads or bowls.
💡 Seasoning ideas
Garlic, salt, and pepper are the simple seasonings we used for this recipe, but feel free to get spicy…with your spices. Here are some ideas:
- Add a squeeze of citrus: sprinkle fresh lemon or lime zest over sweet potatoes and cauliflower when they are done cooking for a fresh acidic kick
- Cinnamon and cumin: add a dash of warming cumin and cinnamon (trust us) for deep and earthy flavor
- Paprika, chili powder, and cayenne: add some spice by roasting the vegetables with paprika and chili powder, then sprinkling a little cayenne pepper on top
♻️ Sustainable kitchen + cooking tips
We’re all about running eco kitchens here at Fork in the Road! Here are tips for making this recipe sustainably:
Take advantage of sweet potato and cauliflower seasons! The best time to make sweet potatoes and cauliflower are when they’re both in season, which is in the late summer and early fall in most areas. Click here to find out when they are in season in your area.
Keep the veggie scraps! Don’t throw out the cauliflower leaves or potato scraps. Use them to make homemade food scrap broth, which you can use to flavor soups.
👉 More roasted sweet potato and cauliflower recipes
Can’t get enough sweet potatoes and cauliflower? Try these recipes:
- Roasted Sweet Potatoes and Onions
- Roasted Sweet Potatoes and Asparagus
- Roasted Rainbow Cauliflower
- Roasted Cauliflower and Onions
- Baked Cauliflower and Chickpeas
Roasted Sweet Potatoes and Cauliflower
- 1 head cauliflower
- 2 medium sweet potatoes
- 2 cloves garlic sliced thin
- 2 tablespoons olive oil
- 1 pinch salt and pepper
- Prep oven: Preheat the oven to 400 degrees (200 C)
- Prep vegetables: Wash sweet potatoes and cauliflower. Cut stem and leaves from cauliflower, then cut in half and remove florets. Sliced off the ends from sweet potatoes, then cut the potatoes into small 1/2 inch cubes for roasting (you do not need to peel them before roasting).
- Roast vegetables: Arrange the cut sweet potatoes and cauliflower florets on a roasting pan and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring partway through to brown on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad topping.
- Tools Needed: sheet pan, knife set, cutting board
- Prep Ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
- Leftovers and Storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, vitamin C, and potassium.