Cauliflower Alfredo Vegan Scalloped Sweet Potatoes

Cauliflower Alfredo Vegan Scalloped Sweet Potatoes is a gluten free, dairy free, and whole 30 side dish. One serving contains 214 calories, 6g of protein, and 4g of fat. This recipe serves 8. For $2.23 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 65 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. A mixture of parsley, water, cauliflower, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a rather inexpensive recipe for fans of Mediterranean food. It is brought to you by Food Faith Fitness. With a spoonacular score of 96%, this dish is outstanding. Try Vegan Scalloped Potatoes, Scalloped Sweet Potatoes, and Scalloped Sweet Potatoes for similar recipes.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 70 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Preheat your oven to 400 degrees.In a large pot, combine the vegetable broth and water and bring to boil.

2. 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.

3. 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.

4. Add in the salt and pepper and blend until smooth and creamy, stopping to scrape down the sides of the blender as necessary.

5. 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.

6. Let stand for 10 minutes to cool.Sprinkle with parsley and DEVOUR.

Nutrition Information:

covered percent of daily need