Waitrose Roasted Cauliflower and Sweet Potato

Waitrose Roasted Cauliflower and Sweet Potato Salad

Let’s face it, January can leave us feeling slightly deflated by all its healthy talk – exercise more, eat less etc, etc. We’ll admit it, we are really trying to make a conscious effort post-Christmas here at British Corner Shop – but, does this mean we have to compromise on all flavour, taste and enjoyment? Certainly not.

With that in mind, we’re jumping for joy that we’ve found this truly delicious Waitrose Roasted Cauliflower and Sweet Potato Salad recipe that packs a punch, but also pack goodness too. With golden nuggets of caramelised sweet potato, charred cauliflower and a fragrant almond butter and soy sauce – this will be your favourite salad yet (yes, we never thought we’d say it either).

Simple to make and definitely worth a share on social media, why not give this powerhouse plate a try today?

Waitrose Roasted Cauliflower and Sweet Potato Salad

Preparation time:20 minutes
Cooking time:50 minutes
Total time:1 hour 10 minutes  

Serves: 6


1 cauliflower, broken into small florets
2 sweet potatoes, peeled and cut into small cubes
1 tsp sweet smoked paprika
2 tbsp olive oil
250g kale
2 tbsp Meridian Smooth Almond Butter 
1 tbsp lemon juice
2 tsp light soy sauce
125g pack pomegranate seeds


1. Preheat the oven to 200°C, gas mark 6. Place the cauliflower and sweet potato on a large roasting tray and toss with the paprika and half the olive oil. Cover the tray with foil and bake for 30 minutes. Remove the foil, stir and roast for a further 20 minutes until tender and crisp and browned on the edges.

2. Meanwhile, drizzle the remaining 1 tbsp oil over the kale and using your hands, massage the leaves for 3-4 minutes (removing any large stems) until the leaves feel softened. Transfer to a large serving platter or bowl.

3. For the dressing, whisk the almond butter, lemon juice, soy sauce and 2 tbsp warm water until smooth.
Stir the roasted vegetables into the kale and drizzle with the almond butter dressing. Scatter over the pomegranate seeds and serve warm.

Cook’s tip
Cooking the veg under foil steams them before they’re roasted so they’re tender inside and crisp outside.

Waitrose Roasted Cauliflower and Sweet Potato Salad

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