These Whole30 Vegan Alfredo Scalloped Sweet Potatoes with Cauliflower are so rich and creamy, you’ll never know they’re less than 200 calories, dairy-free, paleo-friendly, and contain hidden veggies ! Healthy comfort foods at their best!
- 4 cups Reduced sodium vegetable broth
- 4 cups Water
- 10 cups Cauliflower, cut into florets
- 2 tablespoons Avocado oil
- 2 cups Onion, cut into 1 inch pieces
- 3 tablespoons minced garlic
- ¾ cups Unsweetened almond milk
- 1-½ tsp Sea salt (or more to taste)
- Pepper (taste, be generous)
- 2 pounds Sweet potato, peeled and cut into slices about 1/8 inch thick (see note)
- Parsley, for garnish
Preheat the oven to 400ºF.
In a large saucepan, combine the vegetable broth and water and bring to a boil. Add the cauliflower florets, cover and cook until tender, about 7-9 minutes.
While the cauliflower cooks, heat the avocado oil over medium-high heat. Add onion and garlic and cook, stirring frequently, until golden. Scrape the cooked onion and garlic into a large blender, along with the almond milk.
Using a slotted spoon, transfer the cauliflower to the blender. Try to put the least amount of cooking liquid in the blender with the cauliflower when transferring it. Add salt and pepper and blend until smooth and creamy, stopping to scrape down sides of mixer if necessary.
Place two layers of potatoes in the bottom of a large pot, slightly overlapping each layer (mine is a 10 inch square), then pour 1/3 of the sauce over the top (just over 1 1/ 2 cup). Repeat with two more layers, followed by another 1/3 of the sauce. Finally, make 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 lay some on the sides as well, then press the potatoes evenly.
Cover and cook for 30 minutes. Then, uncover and bake until lightly browned and potatoes are fork tender, about 30 to 40 minutes. Let stand 10 minutes to cool.
Sprinkle with parsley and devour.
1. I think this requires 2 teaspoons of salt, but I like things on the salty side. I recommend adding 1 1/2 tsp, tasting, then adding more if needed.
2. You want to end up with a total of 2 pounds of sweet potatoes after slicing. I used my mandolin to slice the potatoes (much easier!) but found I couldn’t use the whole potato without almost cutting my fingers. So I recommend buying just over 2 pounds of potatoes, so you have a little wiggle room!