When you’re sensitive to dairy or paleo, you sometimes miss the rich creamy decadence of dairy. With milk, cream and cheese you can make lovely sauces to put over vegetables or pasta. Luckily, cauliflower can pretty easily take it’s place and taste delicious on it’s own! This dish would make a great side for any old weeknight dinner or even for a thanksgiving dinner.
- First, preheat the oven to 400°.
- Wash the sweet potatoes, then slice them into thin slices about ½ inch wide. Place them in a bowl and drizzle with the olive oil and sprinkle with the salt, pepper and spices. Stir the sweet potatoes around in the bowl to coat each slice with olive oil and spices.
- Place them stacked in a slanted direction in rows across a 8x8 pyrex baking dish. Bake for about 45-55 minutes.
- Heat up the cauliflower sauce and add a little water or broth to make it more liquidy if necessary. Drizzle it over the roasted sweet potatoes.
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