½ to 1 cup raw cashews, soaked beforehand at least 30 min
2 roasted red peppers, seeded and cut into quarters (from the jar or homemade)
1 cup vegetable broth
1/4 cup water
1 1/2 teaspoons paprika
1 medium to large sweet potato, thinly sliced
2 shallots, finely sliced
1 head cauliflower sliced about ¼” thick
salt and pepper to taste (optional)

2 roasted red peppers, seeded and cut into quarters (from the jar or homemade) 1 cup vegetable broth 1/4 cup water 1 1/2 teaspoons paprika 1 medium to large sweet potato, thinly sliced 2 shallots, finely sliced 1 head cauliflower sliced about ¼” thick

Put the cashews, roasted peppers, vegetable broth, water, paprika, and pepper into a food processor or high-power blender. Turn on and keep mixing until everything is smooth with no clumps. Taste and add any salt if necessary.

Once your sauce is made, preheat the oven to 375ºF. Cut up your cauliflower, shallots, and sweet potato. I used a mandolin for the potato which worked really well to slice it thinly. Once everything is ready, you can start putting the casserole together.

Using a good-sized and oven-safe casserole dish, start by layering the bottom of the dish with some of the red pepper cashew cream sauce, enough to coat the bottom but not too much. Next you will do a layer of sweet potatoes and some of the shallots, then a layer of the sauce and a layer of the cauliflower. Repeat until the dish is filled and you’ve used all the ingredients. Make sure that your top layer is the sauce and then it is ready to go in the oven.

Cover with a lid or some aluminum foil and bake for about 45-50 minutes if you have a large, rectangular dish. Cook until the vegetables have softened, and if you’d like you can even uncover the dish and broil the casserole for about 10 minutes to brown the top of it.