Can scalloped sweet potatoes in cauliflower sauce [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

What makes scalloped sweet potatoes in cauliflower sauce [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

Is scalloped sweet potatoes in cauliflower sauce [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

7.5K Views 1 year ago

Scalloped Sweet Potatoes in Cauliflower Sauce
[Vegan]

TK By: Taylor Kiser

Author Bio

Taylor is the blogger, recipe developer, photographer, and general mess maker behind Food Faith Fitness. Her... Read More

Order with Instacart Download Our App

Scalloped Sweet Potatoes in Cauliflower Sauce 4

Scalloped Sweet Potatoes in Cauliflower Sauce 3

Scalloped Sweet Potatoes in Cauliflower Sauce 2

Scalloped Sweet Potatoes in Cauliflower Sauce 1

Discover more recipes with these ingredients

Scalloped Sweet Potatoes in Cauliflower Sauce [Vegan]

Dairy Free

Vegan

Rich, creamy, and oh so very comforting, these scalloped sweet potatoes are a delicious addition to any Autumn dinner. This healthy carb meal is composed of thinly sliced sweet potato layered in between a velvety and garlicky Alfredo-like sauce made with cauliflower and almond milk. After some time in the... Read More

Ingredients You Need for Scalloped Sweet Potatoes in Cauliflower Sauce [Vegan]

4 cups vegetable broth
4 cups water
10 cups cauliflower, cut into florets
2 tablespoons avocado oil
2 cups onion, chopped into 1-inch pieces
3 tablespoons garlic, minced
3/4 cup unsweetened almond milk
1 1/2-2 teaspoons sea salt
Pepper, to taste
2 pounds sweet potato, peeled and sliced into 1/8-inch thin rounds
Parsley, for garnish

Order with Instacart Download Our App

How to Prepare Scalloped Sweet Potatoes in Cauliflower Sauce [Vegan]

Preheat your oven to 400°F.
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 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 serve.