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This side dish hits all the right notes with many of my favorite vegetables. (Okay, my favorite vegetables. I eat these two winners every Erev Shabbos.) The color and combination are totally on point, and yay, this stickler of consistency can make it during the year and on Pesach. Win-win.
3 cups fresh cauliflower, cut into medium- size pieces
1/4 cup Gefen Olive Oil or any neutral oil
2 and 1/2 teaspoons Gefen Salt, divided
2 and 1/2 teaspoons paprika, divided
3 cups peeled and diced sweet potatoes
juice of 1/2 lemon or 1 and 1/2 tablespoons Tuscanini Lemon Juice
1 cup raw cashews, soaked in water overnight
3/4 cup vegetable broth, or more as needed
6 cubes Gefen Crushed Garlic
2 teaspoons Tuscanini Lemon Juice
1 and 1/2 teaspoons Gefen Salt
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Toss cauliflower with oil, one and 1/2 teaspoons salt, and one and 1/2 teaspoons paprika.
In a separate bowl, toss sweet potatoes with remaining salt and paprika.
Place cauliflower and sweet potatoes in separate 9×13-inch (23×33-centimeter) pans. Cover and bake for 25 minutes, or until almost soft. Uncover and squeeze the lemon juice over the cauliflower.
Transfer sweet potatoes to a baking sheet. Return cauliflower and sweet potatoes to the oven and roast for another 15 minutes, or until soft.
Combine all ingredients in a blender and blend until smooth. Add more broth if it’s too thick or grainy. This will take a bunch of rounds as you scrape down the mixture between pulses.
Lay cauliflower on a plate and top with sweet potatoes. Drizzle with sauce.
Reserve extra sauce to use on raw vegetables or as a dipping sauce for schnitzel.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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