Preheat oven to 350.
Place cauliflower florets and cubed sweet potatoes on a large baking sheet.
Drizzle with olive oil, then sprinkle on curry powder, tumeric, garlic powder, red cayenne pepper and season with salt & pepper.
Toss everything together until it's well coated.
Spread out evenly on baking sheet.
Roast for 30 minutes, flipping halfway in between.
We want sweet potatoes to be somewhat fork tender but still have a slight bite.
Once done cooking, add roasted sweet potato and cauliflower to a medium bowl.
Add in thawed peas, green onion, blueberries, cilantro and parsley.