Cauliflower & Sweet Potatoes with Roasted Garlic Cream & Pistachio-Parmesan Crumble
Cauliflower & Sweet Potatoes with Roasted Garlic Cream & Pistachio-Parmesan Crumble
40m
Serves 1
Directions
- 1Preheat oven to 450°F (232°C).
- 2Cut sweet potatoes into bite-sized pieces and cauliflower into small florets.
- 3In a bowl, toss sweet potatoes and cauliflower with olive oil, paprika, salt, garlic powder, and onion powder.
- 4Spread the mixture on a parchment-lined sheet pan.
- 5Place a whole head of garlic in aluminum foil or an oven-safe dish, drizzle with olive oil, and cover.
- 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.
- 7Chop pistachios, shaved parmesan, and arugula on a cutting board.
- 8Combine chopped ingredients with salt, pepper, and olive oil.
- 9Once garlic is cool, blend cashews, boiling water, roasted garlic, lemon juice, salt, and pepper in a high-speed blender until smooth.
- 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
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