Roasted Sweet Potato Cauliflower with Cashew Cheese Sauce

There are so many ways to prepare cauliflower, because it’s so versatile, but this is my all time favorite. The crispy, slightly salty cauliflower combined with sweet potatoes and creamy, dairy free cheese sauce are not just mouthwatering, but also very easy to prepare. Just remember to soak your cashews in the morning, and your dinner is ready in no time …. okay, in less than an hour.

You will need:

• a high speed blender for the cashew cheese sauce (see alternative in notes!)

Ingredients:

For the cashew cheese sauce:

• 1 1/2 cups (200 g) cashews, soaked in filtered water for a couple hours
• 1 – 1 1/2 cups (240 – 360 ml) filtered water
• 4 Tbsp nutritional yeast flakes
• 1 clove garlic, peeled
• 1/2 tsp Celtic sea salt
• 1 tsp gluten free white miso (completely optional)

For the roasted vegetables:

• 1 large head cauliflower, cleaned and cut into small florets
• 1 large sweet potato, peeled and cubed into ~1″ (2.5 cm) pieces
• 4 – 5 Tbsp extra virgin olive oil
• 3/4 tsp Celtic sea salt
• 1/2 tsp ground turmeric
• 1 tsp chili flakes, if you like it spicy (optional)

Toppings:

• 1/3 cup pumpkin seeds
• 1 tsp extra virgin olive oil
• pinch of Celtic sea salt
• parsley, minced
• some tomato wedges, if you want

As a side suggestion:

• 2 Tbsp extra virgin olive oil
• any kind tempeh, sliced (I used the gluten free Smiling Hara, which is already seasoned)

Preparation:

Preheat your oven to 425°F (220°C). Prepare vegetables and line up ingredients. Combine olive oil with salt, turmeric, and the optional chili flakes in a large bowl. Add cauliflower florets and cubed sweet potato and toss until veggies are evenly coated. Pour everything, also the remaining oil mix from the bottom of the bowl, onto a rimmed baking sheet. Distribute evenly in a single layer, and roast for about 30 minutes, flipping the veggies once or twice. Keep checking for color towards the end. A golden brown with maybe some charred edges is the goal for the cauliflower. If you don’t like charred edges, reduce heat and add some time.

While the veggies are roasting, dump soaking water from cashews and put them with the remaining sauce ingredients in your blender. Start with 1 cup (240 ml) water and add more if desired. Don’t blend yet! Wait until your cauliflower and sweet potato are almost done, then blend until creamy and hot. This only takes about 3 – 4 minutes, and there’s no need to heat it up again.

For the toppings, heat a large skillet on medium high, add pumpkin seeds, olive oil and a pinch of salt and roast until they start to take on some color. This will happen very quickly, so stir and stay with them. When they are done, toss them into a little bowl. Use the same skillet and bake tempeh with the olive oil, turning once. It takes on color very quickly, so stay there.

Arrange everything nicely and enjoy!

Notes:

• The tempeh is only a serving suggestion. We love it, and it’s also an excellent source of protein.
• Most kids love roasted veggies, so this is the perfect way to serve them a nutritious and healthy meal.
• As an alternative, you could serve this dish with tomato sauce.