Naturally, I prevailed.........LIKE A BOSS.
Sweet Potato and Cauliflower Curry
1 sweet potato, peeled and cubed
1/2 head cauliflower, chopped
1 jalapeño, seeded and chopped
1 can coconut milk
Salt & pepper
2 tsp. allspice, divided
1 tsp. cayenne
1 tbs. curry powder
Preheat oven to 400 degrees. Toss sweet potato, cauliflower, and jalapeño together in a bowl with enough olive oil to coat all the pieces. Season with salt, pepper, cayenne and half the allspice. Pour out onto a cookie sheet and shake a little to make sure that there is an even layer of veggies. Place in oven and roast for 25-30 minutes.
Remove from oven and let cool a little. Take half of the sweet potato (don't worry if you get a few cauliflower or jalapeño pieces in there) and put them in a blender or food processor. Add can of coconut milk, pinch of salt, the rest of the allspice, and the curry powder. Blend until smooth.
Heat a non-stick skillet to medium with a tablespoon of butter. Add the cooled veggies and heat through. Pour in coconut and sweet potato purée. Stir to combine, turn heat down to low and let simmer together for 30 minutes. Serve over hot steamed rice and chopped cilantro.
Don't be asking me how much olive oil, or how much salt and pepper. I never measure. You're lucky you got spice measurements. They are estimates. (Bugaboos)
*Warning* You might have some feels for this dish. Prepare with caution.
Oh, and if your feeling adventurous, add a little lime juice. Yiiiiissssssssss.