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Cauliflower Alfredo Scalloped Sweet Potatoes

These whole30 compliant cauliflower Alfredo vegan scalloped sweet potatoes are so rich and creamy you'll never know that they're under 200 calories, dairy free, paleo friendly and have hidden veggies!
Course Side Dish
Cuisine American
Prep Time 40 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings 8 servings


  • 4 Cups Reduced-sodium vegetable broth
  • 4 Cups Water
  • 10 Cups Cauliflower cut into florets (about 2 lbs cut)
  • 2 Tbsp Better Body Foods Avocado Oil
  • 2 Cups Onion chopped into 1 inch pieces
  • 3 Tbsp Garlic minced
  • 3/4 Cup Unsweetened almond milk
  • 1 1/2 - 2 tsp Sea salt to taste*
  • Pepper to taste (be generous)
  • 2 Lbs Sweet potato peeled and sliced about 1/8 inch thin** (read notes)
  • Parsley for garnish


  • Preheat your oven to 400 degrees.
  • In a large pot, combine the vegetable broth and water and bring to boil. Add in the cauliflower florets, cover and cook until fork tender, about 7-9 minutes.
  • While the cauliflower cooks, heat the avocado oil up on medium-high heat. Add in the onion and garlic and cook, stirring frequently, until golden brown.
  • Scrape the cooked onion/garlic into a large blender, along with the 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 in the 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.


*I think this needs 2 tsp of salt, but I do like things on the salty side. I recommend adding 1 1/2 tsp, tasting, and then adding more if needed
** You want to end up with 2 lbs total, after slicing. I used my mandolin 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 lbs of potatoes, so that you have a little wiggle room!