Cook sweet potato on the top shelf of the oven. Toast pine nuts in a small, dry frying pan over a medium heat, stirring occasionally, for a few minutes until golden. Cool.
1 small head cauliflower (650g), trimmed, coarsely chopped
750g sweet potato, peeled, cut into 4cm pieces
1⁄4 cup olive oil
2 tsps mild curry powder
Salt and pepper, to taste
60g baby spinach leaves
400g can chickpeas, drained, rinsed
1⁄3 cup pine nuts, toasted
1⁄2 cup Greek yoghurt
2 tblsps hulled tahini
1⁄4 cup warm water
1 tblsp olive oil
1 small clove garlic, crushed
2 tblsps lemon juice
1 tsp honey
Place cauliflower and potato, separately, on two large oven trays lined with baking paper.
2 Whisk oil and curry powder in a jug. Drizzle over vegetables. Season. Toss to coat.
3 Place both trays in a very hot oven (220C). Cook cauliflower, turning halfway, for about 25 minutes, or until tender. Cook potato, turning halfway, for about 30 minutes, or until tender. Remove trays. Cool slightly.
4 To make dressing, combine all the ingredients in a jug. Season with salt and pepper. Mix well. 5 To serve, combine cauliflower and sweet potato with the spinach, chickpeas and pine nuts in a serving bowl. Drizzle over the dressing.