Roasted Cauliflower with Sweet Potato Croutons and Garlic-Cashew Dressing

Chaia Frishman Chaia Frishman
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This side dish hits all the right notes with many of my favorite vegetables. (Okay, my favorite vegetables. I eat these two winners every Erev Shabbos.) The color and combination are totally on point, and yay, this stickler of consistency can make it during the year and on Pesach. Win-win.

1h 6-8
Easy Vegetarian Pescatarian Gluten Free Vegan Passover Parve

Contains: Tree nuts

Directions

Prepare the Roasted Cauliflower with Sweet Potato Croutons

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

  2. Toss cauliflower with oil, one and 1/2 teaspoons salt, and one and 1/2 teaspoons paprika.

  3. In a separate bowl, toss sweet potatoes with remaining salt and paprika.

  4. Place cauliflower and sweet potatoes in separate 9×13-inch (23×33-centimeter) pans.

    Cover and bake for 25 minutes, or until almost soft. Uncover and squeeze the

    lemon juice over the cauliflower.

  5. Transfer sweet potatoes to a baking sheet. Return cauliflower and sweet potatoes

    to the oven and roast for another 15 minutes, or until soft.

Prepare the Garlic-Cashew Drizzle

  1. Combine all ingredients in a blender and blend until smooth. Add more broth if it’s

    too thick or grainy. This will take a bunch of rounds as you scrape down the mixture between pulses.

To Serve

  1. Lay cauliflower on a plate and top with sweet potatoes. Drizzle with sauce.

  2. Reserve extra sauce to use on raw vegetables or as a dipping sauce for schnitzel.

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