Cauliflower & Sweet Potatoes with Roasted Garlic Cream & Pistachio-Parmesan Crumble

40 mins
Serves 1
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Directions

  1. 1Preheat oven to 450°F (232°C).
  2. 2Cut sweet potatoes into bite-sized pieces and cauliflower into small florets.
  3. 3In a bowl, toss sweet potatoes and cauliflower with olive oil, paprika, salt, garlic powder, and onion powder.
  4. 4Spread the mixture on a parchment-lined sheet pan.
  5. 5Place a whole head of garlic in aluminum foil or an oven-safe dish, drizzle with olive oil, and cover.
  6. 6Roast the vegetables and garlic in the oven for 35-40 minutes, tossing halfway through, until the garlic is soft and the vegetables are crisp.
  7. 7Chop pistachios, shaved parmesan, and arugula on a cutting board.
  8. 8Combine chopped ingredients with salt, pepper, and olive oil.
  9. 9Once garlic is cool, blend cashews, boiling water, roasted garlic, lemon juice, salt, and pepper in a high-speed blender until smooth.
  10. 10Spread the garlic cream on a plate, top with the roasted cauliflower and sweet potatoes, and finish with the pistachio-parmesan crumble.

Ingredients

  • 2 medium sweet potatoes
  • 2 medium sweet potatoes
  • 1 medium head cauliflower
  • 3 tbsp olive oil
  • 4 tbsp olive oil
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 head garlic
  • 0.5 cup boiling water
  • 1 cup raw cashews
  • 1 head roasted garlic
  • 2 tbsp lemon juice
  • 0.5 tsp salt
  • 0.25 tsp pepper
  • 0.25 cup shaved parmesan
  • 0.25 cup pistachios
  • 1 small handful arugula
  • 1 pinch salt
  • 1 pinch pepper

Equipment

ovensheet panparchment paperbowlaluminum foilknifecutting boardblenderhigh speed blender