Garlicky roasted cauliflower and sweet potato come together all on one sheet pan for an easy, crowd-pleasing side dish. These veggies pack a serious flavor punch!
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Roasted cauliflower and sweet potato are a perfect pairing. These two versatile and nutritious vegetables have similar cooking times, and their textures and flavors complement each other perfectly.
This sheet pan cauliflower and sweet potato recipes will leave you craving more!
If you love sweet potato like I do, also try my sweet potato and Brussels sprouts meal prep! It's so easy and delicious.
Ingredients and substitutions
- sweet potato - You can peel or not -- it's totally up to you! Either way, dice your sweet potato into one-inch cubes.
- cauliflower florets - You're going for bite-sized florets here. Think of two small baby carrots, side by side.
- olive oil - Helps the veggies get those nice, crisp edges.
- low-sodium soy sauce - Adds moisture and salt without extra oil.
- dried spices - Garlic powder and onion powder season the roasted cauliflower and sweet potato. Feel free to add other dried herbs and spices of choice, like curry powder, cumin, black pepper, etc, to season these to taste.
How to make roasted cauliflower and sweet potato
Preheat the oven to 450° F.
Add the sweet potato and cauliflower pieces to a large sheet pan or cookie sheet. Sprinkle on the remaining ingredients, then toss gently to coat the veggies in the oil, soy sauce, and spices.
Bake for 15 to 20 minutes, stirring once, until the sweet potato is soft and the cauliflower is nice and browned. Serve warm or cold!
Helpful tips
- Try to cut your veggies to as uniform a size as possible. That will help them roast evenly.
- You can peel the sweet potato or skip it, depending on your preference. I like to leave the peels on for the extra texture and nutrients.
Serving Suggestions
I love sheet pan veggies, and I especially love how versatile this roasted cauliflower and sweet potato combo is. You can serve it straight up as a side dish, but you can also have a bit more fun with it!
- Spoon the warm veggies over greens and drizzle with a good vinaigrette for a cauliflower and sweet potato salad.
- Serve them up in small flour or corn tortillas with some garlic cashew cream sauce and green onions for quick cauliflower sweet potato tacos.
- Transfer them to a soup pot with some drained, canned chickpeas and a good, flavorful broth for easy roasted cauliflower and sweet potato soup.
- Use them to make my flavorful and filling basil curried couscous salad recipe.
Whatever you use them for, I know that you're going to love these veggies!
How to store and reheat
Got leftovers? No problem! They'll keep in an airtight container in the refrigerator for three to five days.
To reheat, you can warm the veggies up in a microwave-safe container for about a minute, depending on the strength of your microwave. You can also warm them in the oven at 350° F for 10 minutes, or until they're heated through.
Frequently asked questions
Chances are, you crowded the pan or cooked at too low a temperature. Cauliflower releases moisture as it bakes, so it needs space for that water to evaporate off and avoid soggy results. Cooking at 450° F also helps you get the best texture.
For whole sweet potatoes, you definitely do! In this recipe, we are cutting it up, though, so no need to poke holes.
More sheet pan recipes
📖 Recipe
Roasted Cauliflower and Sweet Potato
Ingredients
- 2 cups cubed sweet potato 1" cubes
- 2 cups cauliflower florets
- 1 tablespoon olive oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Preheat the oven to 450℉.
- Add the sweet potato and cauliflower pieces to a large sheet pan or cookie sheet. Sprinkle on the remaining ingredients, then toss gently to coat the veggies in the oil, soy sauce, and spices.
- Bake for 15 to 20 minutes, stirring once, until the sweet potato is soft and the cauliflower is nice and browned. Serve warm or cold!
Got a question? Tried this recipe? Leave a reply!