Ingredients

1 large baked sweet potato, cooled then peeled

1/2 cup sun-dried tomatoes

1/2 tsp curry powder

1/4 tsp turmeric

1/4 tsp coconut extract (optional)

3/4 cup plant-based milk, unflavored and unsweetened, my preference is cashew milk

1 head of cauliflower, cut into medium sized florets

Instructions

1. Pre-heat oven to 400 degrees F. Prepare a large baking sheet either with parchment paper or a silicone mat.

2. In a high-speed blender add all ingredients through the plant-based milk and pulse to get the ingredients moving. Blend on high for 1-2 minutes until you have a smooth, creamy consistency. If your mixture is too thick it won’t blend smoothly, add bit more milk a tablespoon at a time to get your mixture moving. You want the consistency of yogurt, thick and smooth but not runny. Taste and add additional curry powder to your liking if you like a stronger curry flavor.

3. Place cauliflower florets in a large bowl. Pour the sweet potato mixture over the cauliflower. Depending on the size of your cauliflower you may or may not need all of the sweet potato mixture so hold some back if you don’t have a large head of cauliflower. Give it a good stir coating all the florets. Spread florets onto the prepared baking sheet, separating pieces so they don’t touch. Bake for 30 minutes, or until tender. Depending on the size of your florets it may take less time or more time so be sure and check them throughout the roasting process.

Serves 4

Note:

Serve as a main course with brown rice or as a side dish to any entree.

As an alternative flavor, 1/2 tsp cumin or smoked paprika could be added as well as dried red pepper to add some spice.