Cauliflower Alfredo Vegan Scalloped Sweet Potatoes

Preheat oven to 400ºF.

In a large pot, combine vegetable broth and water and bring to boil. Add te cauliflower florets, cover and cook until fork tender, about 7–9 minutes.

While the cauliflower cooks, heat avocado oil on medium-high heat. Add n onion and garlic and cook, stirring frequently, until golden brown. Scrape the cooked onion and garlic into a large blender, along with almond milk.

Using a slotted spoon, transfer the cauliflower into the blender. Try to get as little of the cooking liquid into the blender with the cauliflower when you transfer it. Add salt and pepper and blend until smooth and creamy, stopping to scrape down the sides of the blender as necessary.

Place two layers of potatoes into the bottom of large casserole dish, slightly overlapping each layer (mine is a 10-inch square) and then spoon 1/3 of the sauce on top (just over 1 1/2 cups). Repeat with another two layers, followed by another 1/3 of sauce. Finally do 2 more final layers and cover with the remaining sauce. I like to push the potatoes away from the sides of the pan and make sure to spoon some down the sides as well, and then press the potatoes down evenly.

Cover and bake for 30 minutes. Then uncover and bake until lightly browned and the potatoes are fork tender, about 30–40 minutes. Let stand for 10 minutes to cool.

Sprinkle with parsley and devour.

Notes:
1. I think this needs 2 teaspoons salt, but I do like things on the salty side. I recommend adding 1 1/2 teaspoon, tasting, and then adding more if needed.
2. You want to end up with a total of 2 pounds sweet potatoes after slicing. I used my mandoline to slice the potatoes (way easier!) but I found I couldn’t use the whole potato without almost slicing my fingers off. So I recommend buying a little over 2 pounds of potatoes, so that you have a little wiggle room!