Autumn Harvest Cauliflower Medley
This vibrant dish features seared cauliflower with a velvety sweet potato puree, topped with a zesty pepita pesto and paired with caramelized cippolini onions. Warm autumn spices enhance the flavors, making it perfect for a cozy dinner.
ingredients
- 1 large cauliflower
- 4 cups Brussels sprouts, halved
- 2 large sweet potatoes
- ½ cup pepitas (pumpkin seeds)
- ¼ cup fresh basil leaves
- 2 tablespoons nutritional yeast
- 6 cippolini onions, peeled
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 400°F (200°C). Cut the cauliflower into florets and toss with olive oil, smoked paprika, cinnamon, nutmeg, salt, and pepper. Roast for 20-25 minutes until golden and tender.
- 2.
Peel and dice the sweet potatoes. Boil them until soft, then drain and transfer to a blender or food processor. Blend until smooth, adding salt and pepper to taste.
- 3.
Heat a skillet over medium heat and add the pepitas. Toast for 2-3 minutes until lightly browned. Remove from heat and allow to cool slightly. In a blender, combine the toasted pepitas, basil leaves, nutritional yeast, olive oil, salt, and pepper. Blend until smooth, adjust seasoning if needed.
- 4.
In a separate skillet, heat olive oil over medium heat. Add the cippolini onions and sauté until caramelized and tender, about 10 minutes. Season with salt and pepper to taste.
- 5.
Steam the Brussels sprouts for 5-7 minutes until just tender. Drain and set aside.
- 6.
To serve, spread a generous amount of sweet potato puree on each plate. Top with seared cauliflower florets, Brussels sprouts, and caramelized cippolini onions. Drizzle with pepita pesto and garnish with fresh basil leaves.
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