Roasted Cauliflower and Sweet Potato Recipe (2024)

FAQs

Why do you soak sweet potatoes before roasting? ›

The cold water bath helps rinse the starch off the sweet potatoes so they're a bit more crispy. That said, if you do not have the time, you can still get crispy baked sweet potato fries by using high heat and a little drizzle of olive oil.

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

I've found that sweet potatoes really need space for a truly roasted, crisped-edge result. Aim for about one inch of space between pieces. This leads to good, dry, hot airflow that will let the potato pieces' moisture evaporate while letting them dry and crisp up more.

Roasted Cauliflower Cooking Prep

First, grab a baking tray large enough for the cauliflower to sit in a single layer. Overcrowding the baking tray will result in mushy and not evenly cooked cauliflower. Choosing a proper cooking fat ensures roasted cauliflower goodness.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes.

Why use salt water for soaking potatoes? There's moisture naturally found in potatoes, and moisture is drawn to higher concentrations of salt. (This is a process called osmosis.) So, if you put the potatoes in a salt water bath, that will help draw out some of their moisture, resulting in crispier fries.

Give all the florets a thorough rinse in a colander. Shake them dry. Spread the florets out in an even layer on the baking sheet. Reserve any small bits of cauliflower that have fallen away from the florets in a small bowl.

Helps retain color: Cauliflower can sometimes turn brown or lose its vibrant white color when cooked. However, the acid in lemon juice can help prevent discoloration and maintain the cauliflower's white appearance.

Produce with rough outer skin: Items such as broccoli, potatoes and cauliflower are a little harder to clean. Soak in a solution of 1 part vinegar to 3 parts water for 1 minute. For heads of cabbage or lettuce, it's best to separate the leaves first.

Generally, diced sweet potatoes take 7 to 12 minutes; cubed sweet potatoes take 12 to 15 minutes; and whole potatoes take anywhere between 20 to 50 minutes, depending on size. You'll know the potatoes are done when they reach a fork-tender consistency, or when the flesh easily yields to the tip of a sharp knife.

Why do sweet potatoes go black when roasting? ›

Oxidation. Immediately after peeling them, place them in a bowl of water till your ready to cook them. The water will prevent the air from touching them and turning them black.

Typically when you roast sweet potatoes, they end up mushy, not crispy. That's because the high sugar content and moisture in the potato creates a softer result. In this case, they get their crispiness not by deep frying, but by sprinkling a secret ingredient over and baking them!

Like all veggies, cauliflower needs some breathing room on the pan. Otherwise, the florets will produce so much steam that they'll never turn crisp on the edges. It's better to use two pans, arranged on separate racks near the middle of the oven, than to cram too much onto one pan.

Cruciferous vegetables like broccoli and cauliflower contain high levels of insoluble fiber, which can quickly lead to digestive upset, especially when consumed raw. Symptoms can include bloating, gas and cramping.

The reason is to prevent the potatoes exposure to air, which causes dehydration, oxidation, and discoloration. Immersing cut potatoes will also help rinse off excess starch.

The perfect baked sweet potato is simpler than you think! Lightly oiling the skin and sprinkling with a bit of salt makes for crisp skin and a tender inside. This post may contain affiliate links. Please read our disclosure policy.

Don't Overcrowd Your Baking Sheet

The secret to crispy (instead of soggy) sweet potato fries is to spread them out in an even layer with enough room so that they don't touch. This is especially important if you're making a big batch of fries.

Some recipes call for soaking the sweet potatoes in water before cooking them to help remove some of the starch and make them more crispy but have found that this step isn't necessary for sweet potatoes as they don't have as much starch as regular potatoes.