Brian’s “Iron Chef” Recipes: Roasted Cauliflower + Sweet Potato Chickpea Hash (Oil-Free, Vegan)

Directions

• IMPORTANT NOTES:

• – If you are making both the roasted cauliflower and the hash, I suggest baking both sweet potatoes in advance. They will be easier to work with once they are cooled down.
• – For the roasted cauliflower, Brian used our Ninja Foodi Smart Oven, which has options for air frying, air roasting & more. We haven’t tested this recipe using a more traditional air fryer with a basket, but we did test baking in a regular oven and included instructions for both below.
• – For the hash, make sure you cook your brown rice before adding. We cooked ours in an Instant Pot and had it stored in our fridge from a previous batch cook. For each cup of uncooked rice, we cover with about 1.5 cups of water and cook for 25 minutes on high pressure.

Roasted Cauliflower with Sweet Potato Sun-Dried Tomato Sauce:

1. Preheat oven to 425°F.
2. Line a baking sheet with a silicone baking mat or parchment paper and prick sweet potato several times with a knife or fork.
3. Bake sweet potato for 45 to 60 minutes, until tender. You will know it is done when a knife can pierce it easily without resistance and can be easily removed.
4. While the sweet potato is baking, cut cauliflower into large florets.
5. Once sweet potato is done, let cool until it is easy to handle. Give it a rough chop. You can leave the skin on, especially if you are using a high speed blender like a Vitamix.
6. Place cooked sweet potato, sun-dried tomatoes and 1 cup of almond milk into a blender and blend until smooth. NOTE: We recommend starting with just 1 cup of almond milk and then adding up to an additional 1/2 cup of almond milk as needed to get it to blend. You want a pretty thick sauce, so depending on the consistency and exact size of your sweet potato, you might use less almond milk.
7. Place cauliflower florets into a large bowl and coat with sauce. You might not need all of sauce, but you can reserve any extra for topping later!
8. Transfer to a baking tray lined with parchment paper and cook as follows until cauliflower reaches desired tenderness:
• SMART OVEN AIR FRYER – Air fry at 375°F for 15-20 minutes, stirring halfway.
• REGULAR OVEN – Bake at 375°F for 25-30 minutes, stirring halfway.
9. Top with extra sauce (if desired) and enjoy alongside hash!

Sweet Potato Chickpea Hash:

1. Preheat oven to 425°F.
2. Line a baking sheet with a silicone baking mat or parchment paper and prick sweet potato several times with a knife or fork.
3. Bake sweet potato for 45 to 60 minutes, until tender. You will know it is done when a knife can pierce it easily without resistance and can be easily removed.
4. Chop sun-dried tomatoes into small pieces (or blitz using a food processor).
5. Heat up frozen vegetables according to package directions (we used a steamable bag).
6. Heat a large skillet or dutch oven to medium-high. Add a splash of water and the chopped sun-dried tomatoes. Cook for 30 seconds, adding more water if it evaporates.
7. Add in steamed bag of vegetables, garbanzo beans, rice, Tamari and seasonings. Stir to combine. Cook for a minute or two until everything is heated up.
8. Remove skin from and dice cooked sweet potato into one-inch cubes. Add to the veggie/bean/rice mixture. Stir gently to combine and heat through.
9. Serve alongside roasted cauliflower.

TIP: If you have leftovers of the cauliflower, re-heat in air fryer or oven at 375°F for 5 to 10 minutes.