Heat the oven to 180 C.
Chop the sweet potato into wedges. Mix with a big pinch of salt and pepper and 2 tbsp of the avocado oil.
Roast in the oven for 40-45 minutes until cooked through and golden.
Remove the leaves from the cauliflower and chop the cauliflower into 1 inch thick strips. You will gets some leftover florets, so leave them to the side and save for another time.
Grab the cauliflower ‘steaks’, heat 1 tbsp of avocado oil and the maple syrup, fry the cauliflower for 2 minutes each side so it turns golden, repeat with each steak then place them all on a roasting tray in the oven with the sweet potato wedges for 15 minutes. I like to time it by putting them in 15 minutes before the sweet potato is done.
While these are in the oven chop the red onion up into thin slithers and sauté in 1 tbsp of avocado oil, cinnamon and all spice for 10 minutes until caramelised and golden.
Remove the seeds from the pomegranate by bashing the rounded bit with a wooden spoon and serve everything together with some fresh lemon juice and olive oil.