This easy side dish of roasted sweet potatoes, squash and cauliflower with Moroccan spice blend is perfect for cool evenings year round, and especially wonderful as we head into fall and winter, when warming spices are most welcomed. The recipe can be made with all three, two or even or just one of the vegetables listed, which are spectacularly flavorful with the addition of exotic spices. Cauliflower is rich in vitamins C and K, folate (great for pregnant women), and potassium. It is also an excellent source of dietary fiber, and nourishes the lungs. Recent studies have suggested that cauliflower is also a potent anti-cancer food. Squash and sweet potatoes are rich in nutrients, especially beta-carotene, and very nourishing to the spleen, pancreas and stomach. Serve this dish with a nice green salad on a summer evening, or with cooked green veggies or greens when it's cool. It's great alongside any kind of protein from tofu to tempeh to fish or poultry. I don't peel my sweet potatoes because I always buy organic and the skins are rich in nutrients, but by all means peel them if you prefer.

See Also

Cauliflower Revisited: Soup and Side Dish Recipes

Whole Foods Cooking and Baking With Squash

The Foods of Fall