Roasted garlic head

CAULIFLOWER & SWEET POTATOES WITH ROASTED GARLIC CREAM & PISTACHIO-PARMESAN CRUMBLE! 💣 🙃 If you love my recipes, sign up for my weekly E-book series! (Link in bio) • For the cauli & sweets: 2 med. sweet potatoes, cut into but sized pieces 1 medium head cauliflower, cut into small florets 3-4 tbsp olive oil, plus more for garlic 1/2 tsp salt 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1 head garlic, top cut off • For the garlic cream:(MAKES EXTRA—delicious for other uses) 1/2 cup boiling water 1 cup raw cashews Roasted garlic head 2 tbsp lemon juice 1/2 tsp salt 1/4 tsp pepper • For the crumble: 1/4 cup shaved parmesan 1/4 cup pistachios Small handful arugula Pinch salt Pinch pepper 1/2 tsp olive oil • 1️⃣Preheat the oven to 450. Line a sheet pan with parchment paper and set aside. 2️⃣Add the sweet potatoes and cauliflower to a bowl, add the oil, paprika, salt, garlic powder and onion powder. Toss to combine then spread onto the sheet pan. Set aside. Next, add the garlic to a piece of aluminum foil or a small oven-safe dish, drizzle with olive oil and cover. Place everything into the oven, and bake for 35-40 minutes until the garlic is soft and the vegetables are crisp. Toss the veggies halfway. 3️⃣While the vegetables roast, make the crumble. Add the pistachios to a cutting board and chop. Add the parmesan and chop it along with the pistachios, then add the arugula and chop until everything is combined. Add the salt, pepper and olive oil and chop a few more times. Set aside. 4️⃣Set the garlic aside to cool for 2-3 minutes then make the sauce. Add the cashews, water, lemon juice, salt and pepper to a high speed blender. Squeeze the garlic from the head, add to the blender and discard the shell. Blend until very smooth. 5️⃣Spread a layer of the sauce onto a plate, top with the cauliflower then the crumble. •

Great

% Daily Values based on a 2,000 calorie diet