Roasted Cauliflower with Vegan Sweet Potato Creme

Many thanks to our friend Gretchen for sharing this recipe! It sounds fancy. And you may even feel fancy eating it. 


What You'll Need:

½ cup raw cashews, soaked overnight and drained

1 head cauliflower, broken into florets
5 cloves garlic, crushed
1 small onion, quartered and segmented
1/4 teaspoon crushed red pepper, optional
1 teaspoon course sea salt
drizzle olive oil

1 large sweet potato, diced
⅓ cup chopped onion

¼ cup light coconut milk
juice of 1 lime
1 teaspoon sea salt
¼ teaspoon ground black pepper
¾ cup water (use liquid from boiled veggies)

1/2 cup fresh cilantro, chopped


If you go to make this dish, and realize you never soaked your cashews, not to worry. Cover them in hot water before beginning to prep everything and allow them to soak!

Preheat oven to 450* Arrange all ingredients from part 2 in a roasting dish. Roast for 20-30 minutes, or until many pieces are browning.

Meanwhile, cover ingredients from section 3 water. Bring to a boil, then lower to a simmer until soft. (About 12 minutes) 

While potatoes are boiling, add ingredients from part 4 in a food processor or blender. Ladle water in before draining. Add boiled veggies, and drained cashews, blend for 2-3 minutes until smooth.

Serve sweet potato creme over roasted cauliflower. Top with fresh chopped cilantro. 


Recipe modified from
Serves 2 as a main, 4 as a side.