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This is a super simple starter that is loved by veggies, vegans, and meat eaters alike. The combination of a couple of different recipes from my blog, these Sweet Potato Canapes with Beet Hummus and Cauliflower are bright, light, and delicious. Let’s get this party started!
Call me crazy but I love having people around for dinner. I love planing the menu, buying the produce and of course, cooking the meal. When friends and family come to my place for dinner I want them to feel comfortable, relaxed, and well fed.
It feels great with everyone around the kitchen table. I like to make sure each person has a drink and some nibbles while I finish off the main meal. Sometimes I’ll serve my favorite dip and veggie sticks whilst other times I like to get a little creative. That’s how I came up with these sweet potato canapes.
The great thing about this starter is all the components can be made ahead of time. I will say though, the roasted cauliflower tastes best fresh out of the oven.
Just remember not to sweat it. Make sure you have fun and take some time to be with your guests. I know that sounds pretty obvious but It’s so easy to get bogged down in the details. One things for sure, once you’ve tried my Sweet Potato Canapes you’ll find any excuse to have friends ’round for dinner. 🙂
Sweet Potato Canapes with Beet Hummus and Cauliflower
Serves 4-6 as a starter
1 serve of my sweet potato chips
a jar of my beetroot hummus
1/4 cup pepitas
1/2 head of cauliflower (washed and cut into bite-size florets)
some good quality peppery olive oil (to drizzle over at the end)
Method:
- Preheat your oven to 200C (fan forced). Spread your cauliflower florets onto an oven tray lined with baking paper. Sprinkle with salt and pepper and pop into the oven for 20-25 minutes or until cauliflower is golden brown in colour.
- To assemble your canapes simply spread your sweet potato chips out onto a serving platter. Then put about a teaspoonful of beetroot hummus in the middle of each chip. Next, place a single cauliflower floret in the hummus followed by a sprinkle of pepitas.
- Finish off with a drizzle of the peppery olive oil and serve.
