These roasted sweet potatoes with cauliflower cream sauce would make a great side for any old weeknight dinner or even for a holiday dinner like thanksgiving or christmas!
First, wash the cauliflower heads and chop them into small pieces. Place the chopped cauliflower into a large pot and pour in the broth. The broth should come up just short of the top of the cauliflower, it shouldn't be covering the cauliflower. Add more if necessary. Turn on the heat to high.
Add in the whole garlic cloves (they do not need to be chopped since they will be pureed later). Then add in the salt, pepper, spices and stir. Cover the pot with a lid and bring it to a boil.
Once the cauliflower is boiling, stir it and turn the heat to medium-high (it should continue to boil gently).
Let it cook for about 30 minutes or until the cauliflower is very soft and tender. You should be able to easily mash it with a fork. Turn the heat off.
If you are using a hand blender you can immediately begin to puree the cauliflower until it is smooth, but be careful not to let it splash since it's hot. If you are using a blender to puree it, wait for it to cool, but first add the butter or ghee and allow it to melt in the pot (you can add olive oil after it cools if you want). Then, once it's cooled blend it until it becomes a smooth puree.
If you used a hand blender, add the butter or olive oil after you've pureed it and then puree it once more to blend the oil.
Pour your desired amount of cauliflower puree over the roasted potatoes and enjoy!
© 2018 Healy Eats Real. Roasted Sweet Potatoes with Cauliflower Cream Sauce https://healyeatsreal.com/roasted-sweet-potatoes-cauliflower-cream-sauce/