Heat olive oil in a large saucepan.

Add grated fresh ginger and cumin to the saucepan.

Cook for about 1 minute until fragrant.

Add turmeric, salt, finely chopped raw sweet potatoes, and water (or chicken broth) to the saucepan.

Cover the saucepan and simmer on medium heat for about 10-12 minutes, stirring occasionally.

Ensure the sweet potatoes become quite soft.

Add cauliflower florets to the saucepan.

Cover tightly and cook for 10 minutes.

Meanwhile, lightly toast chopped pecans in a dry skillet for about 5 minutes until lightly browned.

Check if the cauliflower is just fork-tender and the sweet potatoes are very soft.

Combine some of the cooking water with the sweet potatoes to create a bit of sauce.

Transfer the curried cauliflower and sweet potato mixture into a serving bowl.

Garnish with the toasted pecans.

Optional: Serve with a dollop of Greek yogurt on top.