Roasted Cauliflower and Sweet Potato

Similar to many of my other teacher-colleagues around BC, I am on spring break – same as my children. So because I can get home earlier than my wife, I get to spend a little more time in the kitchen.

Unlike Vancouver real estate, the price of cauliflower has dropped from “stupid” pricing to approximately $2 a head. So I am including cauliflower in as many meals as I can.

Tonight I made oven roasted “cauliflower steaks”.

This is easy to do; stand the cauliflower on the stem and cut the curve off each side and then cut the remainder of the cauliflower head into two 1 1/2″ thick steaks.

Roasted Cauliflower
Cauliflower Steaks

Flop them into a pan smeared with olive oil, flip them over so that both sides have a coating of oil, and then fire them into an oven pre-heated to a whopping 450 degrees. After about 10 minutes flip them over. In another ten minutes you can take them out.

Easy peasy.

To go with the roasted cauliflower, I also did up a pan of sweet potato.

Roasted Sweet Potato
Roasted Sweet Potato

This was also an easy dish to put together. I first cut into 1″ squares the two remaining pork loins I had in the fridge, browned them up in the pan and then added one large sweet potato that I had diced into 1/2″ squares.

A shake of salt, a grind of black pepper, about a quarter cup of beef broth, and it was good to go. I covered the pan, let it simmer hard for about 15 minutes, stirring frequently.

Roasted Cauliflower and Sweet Potato
Roasted Cauliflower and Sweet Potato

That was it. In less than 45 minutes I had dinner on the table. And the best part? The kids liked it AND ate it!!