Sweet Potato Hummus With Roasted Cauli

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel and chop the sweet potato[es] into rough bite-sized pieces 

Wrap the chopped sweet potato and garlic in tin foil 

Add everything to a baking tray and put the tray in the oven for 30-35 min or until the sweet potato is cooked through and soft 

Peel and finely slice the shallot[s]

Add the sliced shallots to a small bowl with the red wine vinegar and set aside for later – these are your pickled shallots 

Cut the lime[s] in half

Combine the pomegranate molasses and agave nectar with the juice of 1/2 [1] lime and a pinch of salt – this is your pomegranate dressing 

Meanwhile, cut the cauliflower into florets 

Add the cauliflower florets to a baking tray, drizzle with 1 tbsp [2 tbsp] olive oil and season with a pinch of salt 

Put the tray in the oven and cook for 15-20 min or until tender and golden

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the sweet potatoes are almost done, add the pumpkin seeds to the other side of the tray, drizzle them with the soy sauce and 1 tsp [2 tsp] olive oil and give it a good mix up

Return the tray to the oven for 5-6 min or until the seeds are toasted 

Once everything is done, add the cooked sweet potato and garlic to a food processor

Add the tahini, juice of the remaining lime, 1 tbsp [2 tbsp] olive oil and a generous pinch of salt

Blitz until smooth – this is your sweet potato hummus

Tip: if you don't have a food processor mash with a fork until smooth