Cauliflower Alfredo Scalloped Sweet Potatoes

• Vegan
• Gluten free
• Paleo

• Produce

  • 10 cups Cauliflower
  • 3 tbsp Garlic
  • 2 cups Onion
  • 1 Parsley
  • 2 lbs Sweet potato

• Refrigerated

  • 3/4 cup Almond milk, unsweetened

• Canned Goods

  • 4 cups Vegetable broth, Reduced Sodium

• Baking & Spices

  • 2 tbsp Better body foods avocado oil
  • 1 Pepper
  • 1 1/2 tsp Sea salt

• Liquids

  • 4 cups Water

Found on foodfaithfitness.com

Description

Directions

• Preheat your oven to 400 degrees.
• In a large pot, combine the vegetable broth and water and bring to boil. Add in the cauliflower florets, cover and cook until fork tender, about 7-9 minutes.
• While the cauliflower cooks, heat the avocado oil up on medium-high heat. Add in the onion and garlic and cook, stirring frequently, until golden brown.
• Scrape the cooked onion/garlic into a large blender, along with the almond milk.
• Using a slotted spoon, transfer the cauliflower into the blender. Try to get as little of the cooking liquid into the blender with the cauliflower when you transfer it. Add in the salt and pepper and blend until smooth and creamy, stopping to scrape down the sides of the blender as necessary.
• Place two layers of potatoes into the bottom of large casserole dish, slightly overlapping each layer (mine is a 10 inch square) and then spoon 1/3 of the sauce on top (just over 1 1/2 cups). Repeat with another two layers, followed by another 1/3 of sauce. Finally do 2 more final layers and cover with the remaining sauce. I like to push the potatoes away from the sides of the pan and make sure to spoon some down the sides as well, and then press the potatoes down evenly.
• Cover and bake for 30 minutes. Then uncover and bake until lightly browned and the potatoes are fork tender, about 30-40 minutes. Let stand for 10 minutes to cool.
• Sprinkle with parsley and DEVOUR.