Cauliflower & Sweet Potatoes
Serves 415 mins prep40 mins cook
A vibrant dish featuring roasted cauliflower and sweet potatoes tossed in olive oil and spices, paired with a creamy roasted garlic sauce and topped with a crunchy pistachio-parmesan crumble. Perfect for a hearty side dish or a light vegetarian meal.
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What you need
Instructions
1: Preheat the oven to 450°F. Line a sheet pan with parchment paper and set aside. 2: Add the sweet potatoes and cauliflower to a bowl, add the oil, paprika, salt, garlic powder and onion powder. Toss to combine, then spread onto the sheet pan. Set aside. 3: Add the garlic to a piece of aluminum foil or a small oven-safe dish, drizzle with olive oil and cover. Place everything into the oven, and bake for 35-40 minutes until the garlic is soft and the vegetables are crispy. Toss the veggies halfway. 4: While the vegetables roast, make the crumble. Chop the pistachios and add the parmesan, then chop it along with the pistachios. Add the arugula and chop until everything is combined. Season with salt, pepper, and olive oil, and chop a few more times. Set aside. 5: Set the garlic aside to cool for 2-3 minutes, then make the sauce. Add the cashews, water, lemon juice, salt, and pepper to a high-speed blender. Squeeze the garlic from the head, add to the blender and discard the shell. Blend until very smooth. 6: Spread a layer of the sauce onto a plate, top with the roasted cauliflower, then the crumble.View original recipe