This recipe is super simple, and uses my favourite spices. There is only a tiny bit of added fat, but this can be eliminated if you use parchment paper on your cookie sheet and skip the non-stick cooking spray when roasting your cauliflower. Why not make a big pot on the weekend and take it for lunch all week long?
1 large head of cauliflower
1/2 tsp. garam masala
3 medium sweet potatoes peeled and cut into 1 inch pieces
1 medium onion, diced
2 cloves garlic, minced
4 cups of vegetable broth
3 cups of water
2 tsp. curry powder
2 tsp. cumin powder
1 1/2 tsp. salt
Chopped cilantro or chives for garnish
Preheat your oven to 400 degrees F. Cut cauliflower into bit sized florets and spread them on a cookie sheet sprayed with non-stick cooking spray (or use parchment paper). Sprinkle garam masala on cauliflower and spray with cooking spray. Place in oven and roast for 20-30 minutes until golden, but not too soft.
Meanwhile in a large pot add sweet potatoes, onion, garlic, broth, water, curry, cumin and salt. Bring to a boil then reduce the heat and simmer until sweet potatoes are tender. Use a potato masher and mash most of the sweet potatoes in the pot. Add roasted cauliflower and stir.
Serve immediately topped with chopped cilantro or chives.