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–+ servings
roasted sweet potatoes and cauliflower on a sheet pan
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Sriracha Roasted Cauliflower and Sweet Potato

A simple and delicious recipe for roasted cauliflower made with cauliflower, sweet potato, avocado oil, and Sriracha seasoning.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 130kcal
Author Amee

Ingredients

  • 1 head of cauliflower chopped into florets
  • 2 sweet potatoes peeled and cut into 1" pieces
  • 2 tablespoon olive oil or avocado oil
  • 1 teaspoon sriracha seasoning such as McCormick Gourmet *see notes for mild seasoning suggestions
  • 1 teaspoon kosher salt
  • avocado oil cooking spray or olive oil spray

Instructions

  • Preheat oven to 400 degrees F
  • Rinse cauliflower, pat dry and cut into 1 ½ inch florets
  • Peel the sweet potatoes and cut into 1-inch pieces
  • In a large bowl, toss the cauliflower and sweet potato pieces with oil, sriracha seasoning (or your favorite mild seasoning), and salt.
  • Dump the veggies on a shallow baking sheet and spread them out evenly. Then spray generously with avocado (or olive) oil spray. 
  • Roast on a shallow baking pan for 25-30 minutes (mine were perfect at 30 minutes), turning the veggies a few times until golden and fork-tender. Serve immediately.

Notes

Non-spicy – If you were hoping for a roasted cauliflower and sweet potato recipe that isn’t spicy at all, keep it simple with paprika or smoked paprika, mild buffalo seasoning, garlic powder, onion powder, and savory herbs like rosemary, thyme, and sage. You can also go with your favorite mild spice blend.
    • If the baking sheet is overcrowded, it causes steam and soggy veggies. So, if you need to divide the veggies between two baking sheets, please do. 
    • If you want to line the baking sheet with parchment paper to make clean-up easier, you can. However, you’ll achieve much better browned, caramelized edges if the vegetables are roasted directly on the sheet pan. 
    • Don’t discard the cauliflower stems after removing the florets. You can use them to make cauliflower rice or cook and blend them in with veggie-based creamy soups like this Potato Leek Soup. 

Nutrition

Calories: 130kcal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 475mg | Potassium: 542mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10689IU | Vitamin C: 48mg | Calcium: 44mg | Iron: 1mg