Looking for a quick and easy side that brings flavor and nutrition to any meal? These 25-Minute Roasted Cauliflower and Sweet Potatoes are the perfect colorful, flavorful, and healthful accompaniment to any dish!
With simple and minimal ingredients to bring out the natural flavors of the vegetables, this easy sheet pan roasted vegetable recipe will quickly become a regular in your household. Plus, the roasting technique gives you the best texture!
As an environmental scientist, I always try to stick to seasonal eating! It’s one of the easiest (and most delicious!) ways to support local farmers and improve your carbon footprint.
Green tip: Seasonal and local foods have less associated transportation costs and fuel emissions. Check when cauliflower and sweet potatoes are in season in your area with this Seasonal Food Guide.
Roasted Cauliflower and Sweet Potatoes Ingredients
Here’s everything you need:
- Cauliflower. One large cauliflower head usually equates to about 1 pound of cauliflower.
- Sweet potato. One large or two small sweet potatoes are usually 1 pound.
- Olive oil. To roast your cauliflower and sweet potatoes in.
- Salt & pepper. To bring out the natural flavors of your vegetables.
Optional flavor-boosting topping ideas to make this side dish your own:
- Garlic or garlic powder. For extra savory and umami flavor.
- Shallots. Dice them up and add them to the sheet pan with the cauliflower and sweet potato.
- Crushed red pepper. If you’re seeking a little bit of spice.
- Butter. For extra moisture and a rich, buttery flavor.
- Lemon juice. A little citrus really goes a long way.
Sweet Potatoes and Roasted Cauliflower Tips and Tricks
Storing Your Sweet Potatoes and Cauliflower Before Use
Sweet potatoes are best stored whole with the peels still on, in a cool, dry spot on the countertop. The shelf life of an average sweet potato that is not refrigerated is typically 3-5 weeks.
To make them last longer, you can store them in the refrigerator for up to 3 months, or even in the freezer for up to 6 months. Please note that refrigerating and freezing your potatoes may have a small effect on the texture of the sweet potato when roasted.
As for the cauliflower, it is best stored in a perforated bag in the refrigerator. Make sure it’s dry and has some space for air circulation (hence the perforated bag). Do not wash the cauliflower until you’re ready to roast it.
The shelf life of cauliflower is typically 5-7 days in the refrigerator. It can be frozen but should be blanched first.
Green tip: Did you know that of the billions of pounds of food wasted annually, it is estimated that 50% of it happens in our homes? Understanding the shelf life of your vegetables and how to store them is a great way to avoid waste.
Prep Your Sweet Potatoes
The ultimate goal for the sweet potatoes is for them to be in roughly uniform, bite-sized pieces so they can cook in the same amount of time as the cauliflower.
To achieve this, start by peeling your potatoes. The potato peels can be saved to make your own vegetable broth, composted, or you can make a fun zero-waste recipe with them, like these Sweet Potato Skin Fries.
Once peeled, slice the sweet potato widthwise into strips that are roughly 1-inch thick.
From there, you can cut each strip into small cubes, about 1 cubic inch big.
Prep Your Cauliflower
Start by trimming the leaves off of your cauliflower. The leaves are actually edible and very tasty and nutritious! They’re just not great for roasting. Save them to chop up and put in a salad with your other greens.
Then. slice the cauliflower into 1-inch thick “steaks”. From there, you can easily chop or break apart each floret.
You should be left with individual cauliflower florets that are bite-sized.
Add the Olive Oil and Seasoning
Once your cauliflower and sweet potatoes are prepped, spread them out on a large 18 x 26-inch baking sheet in a single layer. If you want less cleanup, you can opt to line your baking sheet with aluminum foil.
Drizzle the olive oil, salt, and pepper on top of the vegetables.
Next, make sure the cauliflower and sweet potatoes are evenly coated in olive oil, salt, and pepper. I find the easiest way to do so is by using clean hands to toss everything together.
Alternatively, you can use kitchen tongs to toss them.
Then, make sure the vegetables are once again in a single layer and that no pieces are sitting atop one another.
Roast the vegetables at 425°F for 20 minutes until the cauliflower starts to show some signs of turning golden brown.
Should You Have Leftovers
These Roasted Cauliflower and Sweet Potatoes will last in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to a year.
To reheat, bring your oven up to 350°F and roast them again for about 8-10 minutes until heated thoroughly. Roast them just as they are. There is no need to add any more oil or seasonings.
If you do freeze them, you can transfer them to the refrigerator and let them rest in there overnight to thaw. Or you can cook them straight from frozen. Add about 5 minutes to the cooking time.
Green tip: Another great way to reduce food waste is to properly store and reheat your leftovers so you can consume them.
Serving Your Roasted Sweet Potatoes and Cauliflower
The fresh, natural flavors of this delicious side dish are complementary to really any dish you throw its way! If you want to spruce the roasted veggies up a bit with a sauce or gravy, try pouring this Hearty Mushroom Gravy or Shallot Cream Sauce on top.
Roasted Cauliflower and Sweet Potatoes Frequently Asked Questions
Why does my roasted cauliflower get mushy?
Cauliflower is susceptible to becoming mushy if you overcrowd the pan. Make sure there is enough room between each floret so excess liquid can be evaporated, instead of absorbed by the cauliflower.
Is it best to boil sweet potatoes before roasting?
No, it is best to simply cube your sweet potatoes and roast them, without boiling first. This will give you the firmest texture with a crispy exterior!
Should you oil sweet potatoes before cooking?
Coating the cubed sweet potatoes in an even layer of olive oil is what allows them to get crispy while roasting. For this cauliflower and sweet potato dish, make sure all your vegetables are coated in oil to get the best texture.
Want to sharpen your kitchen skills?
Why You Should Make These 25-Minute Roasted Cauliflower and Sweet Potatoes
- It’s simple. Minimal ingredients to bring out the natural flavors of the vegetables!
- It’s nutritious. Boasting vitamins, nutrients, and fiber.
- It’s quick! It all comes together in less than 30 minutes.
If you’re loving these 25-Minute Roasted Cauliflower and Sweet Potatoes and want more delicious roasted veggie side dishes, check out these Roasted Asparagus and Carrots and these Roasted Teriyaki Brussels Sprouts.
25-Minute Roasted Cauliflower and Sweet PotatoesPRINT PIN RATE
Roasted Cauliflower and Sweet Potatoes
- 1 pound cauliflower (1 large head cauliflower = approx. 1 pound)
- 1 pound sweet potatoes (1 large sweet potato = approx. 1 pound)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Flavor Boosting Add-Ins
- 2 cloves garlic (minced)
- 2 teaspoons lemon juice
- ½ teaspoon garlic or onion powder
- 2 large shallots (diced)
- 2 tablespoons unsalted butter (dairy or plant-based)
- Preheat your oven to 425°F.
- Peel your sweet potatoes and cut them into bite-sized cubes, about 1 cubic inch in size. Cut the leaves off of the cauliflower and slice it into 1-inch thick "steaks". From there, you can easily separate the individual florets.
- Toss the prepped cauliflower and sweet potato in the olive oil, salt, and pepper and spread them out on a large 18 x 26-inch baking sheet in a single layer. If you're choosing to include any optional add-ins, add them now, too.
- Roast your sweet potatoes and cauliflower for 20 minutes, until the cauliflower starts to turn golden brown. Enjoy!