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Black's Barbecue: Sides Beyond Beans!

Print Recipe
Course Side Dish
Cuisine barbecue

Ingredients
  

Roasted Sweet Potatoes with Pomegranate Seeds

  • 2 large sweet potatoes, peeled and chopped into ½-inch pieces
  • salt, to taste
  • oil, for tossing
  • 1 tsp ground cumin
  • ½ tsp black pepper, freshly ground
  • ¼ cup fresh cilantro
  • ¼ cup white onion, finely chopped
  • ½ cup pomegranate seeds

Curried Cauliflower Apple Salad

  • 1 head purple cauliflower, broken into small florets (you can use a white cauliflower if desired)
  • 1 apple, chopped
  • ½ cup Greek yogurt
  • 2 tsp curry powder
  • 2 Tbsp lemon juice
  • 1 Tbsp honey
  • ½ tsp salt
  • chopped chives, for garnish
  • a few drops of Black's Pepper Sauce

Instructions
 

For Roasted Sweet Potatoes with Pomegranate Seeds

  • Preheat the oven to a high temperature of 550℉.
  • Peel and chop the sweet potatoes into uniform ½-inch pieces.
  • Season the sweet potatoes with salt and toss them with oil to ensure even coating.
  • Spread the seasoned sweet potatoes on a baking sheet in a single layer.
  • Roast in the preheated oven for 8 to 12 minutes, adjusting the time based on the desired level of roasting for the outer layer. Keep a close eye to prevent burning.
  • Once removed from the oven, transfer the roasted sweet potatoes to a mixing bowl.
  • Toss the hot sweet potatoes with ground cumin, freshly ground black pepper, chopped fresh cilantro, and finely chopped white onion. The residual heat will enhance the flavors.
  • Garnish the roasted sweet potatoes generously with vibrant pomegranate seeds. The burst of color and juicy sweetness will complement the savory roasted potatoes.
  • Serve the Roasted Sweet Potatoes with Pomegranate Seeds as a vibrant and flavorful side dish alongside your favorite main courses.

For Curried Cauliflower Apple Salad

  • Preheat the oven to a high temperature of 550℉.
  • Break down the head of the cauliflower into small, bite-sized florets.
  • Spread the cauliflower on a baking sheet and roast in the preheated oven for 8 to 12 minutes, adjusting the time based on the desired level of roasting. Allow the roasted cauliflower to chill.
  • Chop the apple into bite-sized pieces.
  • In a mixing bowl, combine Greek yogurt, curry powder, lemon juice, honey, salt, chopped chives, and a few drops of Black's Pepper Sauce. Whisk together until the dressing is smooth and well-incorporated.
  • Once the roasted cauliflower has chilled, combine it with the chopped apple in a large mixing bowl.
  • Pour the prepared dressing over the cauliflower and apple mixture.
  • Gently toss the salad until the cauliflower and apple are evenly coated with the flavorful curry yogurt dressing.
  • Serve the Curried Cauliflower Apple Salad immediately, showcasing the vibrant colors and enticing aromas of this unique and flavorful dish.

Notes

For the Roasted Sweet Potatoes with Pomegranate Seeds:
  • The high oven temperature ensures a quick roast, creating a delightful contrast between the caramelized exterior and the tender interior of the sweet potatoes.
  • The addition of cumin, black pepper, cilantro, and white onion adds layers of savory complexity.
  • Pomegranate seeds provide a burst of freshness, visually elevating the dish while adding a sweet and juicy element.
For the Curried Cauliflower Apple Salad:
  • The high oven temperature imparts a quick roast to the cauliflower, preserving a delightful crunch while enhancing its nutty flavor.
  • The Greek yogurt-based dressing with curry powder, lemon juice, and honey provides a harmonious blend of creaminess, tanginess, and subtle sweetness.
  • Chopped chives and a few drops of Black's Pepper Sauce add a finishing touch, elevating the salad with depth and complexity.
Keyword black's, cauliflower, side dishes, sweet potato, the original black's barbecue
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