{recipe} Roasted Sweet Potato & Cauliflower Puree

I’m a big fan of pureed cauliflower as a side dish (in fact, I posted a recipe for it  recipe for it pretty recently.) Sometimes a big bowl of white mush isn’t what I’m after, so I thought I’d try to add some color and some nutritional value by combining it with sweet potatoes. Roasting all of the vegetables together in the oven with cumin and olive oil is easy and low-maintenance, and adds a bit of that caramelized flavor to the end product. A few times around the food processor with Greek yogurt and you’ll have a creamy, satisfying side dish in no time.

Roasted Sweet Potato & Cauliflower Puree

Serves 4-6 as a side dish

Ingredients:

• 1 head cauliflower
• 2 medium sweet potatoes
• 3/4 cup thick Greek yogurt (like Fage – nonfat, 2%, or full fat is OK)
• 1/4 cup milk
• Olive oil, salt, pepper, and ground cumin to taste

Method:

• Heat oven to 400 F.
• Cut cauliflower head in half. Remove leaves and use your knife to cut a V-shape and remove the tough inner core. Cut into rough florets.
• Peel sweet potatoes and cut lengthwise, then into chunks roughly the same size as the cauliflower pieces.
• On a baking sheet, arrange sweet potatoes in a single layer in the center and cauliflower at the outer edges. Drizzle with olive oil (about 1-2 Tbsp total) then sprinkle liberally with salt, pepper, and ground cumin.
• Roast in the oven for 30-45 minutes, until cauliflower is browned on the bottom and sweet potatoes are very soft.
• Put cauliflower and sweet potatoes in food processor and pulse to chop finely. Add yogurt and continue to process.
• Add milk and process until smooth. Taste and add more salt, pepper, and cumin as needed.
• Serve immediately.