Sweet Potato Mash with Chili and Cauliflower

Ingredients

• 6 tbsp Olive oil
• Salt
• Pepper
• 1 tsp mild curry powder
• 25 g Sesame seeds (2 tbsp)
• 10 g black cumin seeds (1 tbsp)
• 1 onion
• 1 Garlic clove
• 800 g cauliflower
• 5 g Parsley
• 75 g roasted wasabi-peanut nuts
• 800 g sweet potatoes
• 100 ml oat cream
• chili flakes

Instructions

1. 1.

   Stir 5 tbsp olive oil with a pinch of salt, pepper, curry powder, sesame seeds, and black cumin seeds. Peel and finely dice the onion and garlic, then mix into the oil blend.

2. 2.

   Clean, rinse, and dry cauliflower; cut into florets. Toss thoroughly with the spice mixture and spread on a baking sheet or in a large roasting dish. Roast in a preheated oven at 180 °C (160 °C fan) for about 45 minutes, turning occasionally.

3. 3.

   Meanwhile wash parsley, pat dry, and finely chop. Roughly chop the roasted wasabi-peanut nuts. Peel, rinse, and cube sweet potatoes; boil in salted water until tender, about 20 minutes.

4. 4.

   Drain the sweet potatoes and puree with a hand blender, incorporating oat cream and any remaining oil. Season the mash with salt, pepper, and chili flakes. Plate the cauliflower alongside the sweet potato mash, sprinkle with nuts and parsley, and serve warm.