Here is Part Three (final posting) on sweet potato dishes for Thanksgiving or anytime you want sweet potatoes, one of my favorite winter veggies. Here are the internal links for Parts One & Two.
In an interesting article by Clara Schneider MS, RD, etc., The Hidden Secrets of Cauliflower, I learned that many people overlook cauliflower as a nutritional powerhouse because it is not green, red, or orange. See the excellent quoted excerpt* below my recipe:
Utensils: Cutting Board and Knife, Bowl for tossing, Baking Pan, Serving Bowl or Platter
Prep. Time: 20 minutes
Cooking Time: 20 minutes
Categories: Vegan, No Sugar Added, Gluten Free
1 1/2 cups scrubbed, peeled & diced sweet potato (one large)
2 cups cauliflowerettes (about 5 large flowerettes cutting lengthwise into thinner pieces)
1-2 Tbl. Macadamia or olive oil
Flavorings: One Tbl. curry powder OR Za’atar OR Italian herbs, OR 5 Spice Powder
Directions (Preheat oven to 350 degrees while preparing veggies.)
- Prepare potatoes & cauliflower as described in Ingredients above. (Also see picture below of my dish before cooking.)
- Place in a large bowl and toss with oil and herbs of choice (See Flavorings above.)
- Spread onto a lightly oiled cookie sheet and bake @ 350 degrees for about 20 minutes, turning the veggies over at least once. For crisper veggies, bake a little longer.
Serves 4-6 as a side dish, depending on what else is on your menu. Can also be served cold with a little more oil or salad dressing if the dish becomes too dry in the ‘fridge. In my photo I added sprouts as a garnish to use when the dish is chilled.
*From the Hidden Secrets of Cauliflower, source above.
Beware of this broad-spectrum advice as you might miss enjoying the magnificent, nutritious white cauliflower as well as the varieties that are colorful. This blog explores cauliflower and diabetes, nutrition benefits of dining on cauliflower, fun cauliflower facts, cautions, and three recipes for you to try. By the end of this article I’m sure you will be delighted and inspired about the hidden secrets of cauliflower.
Here is a photo of my cauliflower and sweet potato dish before roasting to show the size of the pieces
Cauliflower and Diabetes
Most people with diabetes are encouraged to eat plenty of non-starchy vegetables. The American Diabetes Association recommends eating half of one’s plate or at least 3-5 servings of non-starchy vegetables per day. One serving is equal to ½ cup cooked or 1 cup raw. Non-starchy vegetables are encouraged because of the nutrition contributions they make to our diets. They are high in vitamins, minerals, fiber and phytochemicals. (1) I would like to encourage you to use cauliflower as part of this recommendation for people with diabetes!
There is no hidden secret here!
Note: This is the last in my three-part series for sweet potatoes and veggies for American Diabetes Month. I had some tofu left over from a previous meal that I sautéed and added the leftovers from this dish as well as the one with green beans posted in one of the other recipes, so don’t be afraid to combine all the leftovers into one dish or even puree them into soup for a cold day after Thanksgiving.