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Potatoes Florentine

Serve 4 - 5 (Low Fat or Fat-Free Optional)


For the Potatoes

5 lbs. Russet Potatoes, sliced lengthwise into ½” thick toasts

1 tsp Olive Oil, to skim coat baking trays and prevent burning and sticking

½ tsp each: Garlic and Onion Powder, Oregano, crushed Red Pepper Flakes, and Parsley

For the Sauce

1 large head Cauliflower, stem trimmed and cut into florets

1 to 2 cloves Garlic

½ Lemon, juiced

1 tsp each Onion Powder, Garlic Powder and Sea Salt

½ cup Raw Cashews, just covered and soaked in warm water for 30 – 60 minutes and water reserved (optional – omit for fat-free option)

2 cups filtered Water

1 cup oil-free Sun-dried Tomatoes, soaked in warm water for 30 - 60 minutes and water discarded then chopped

10 - 12 cups Spinach


For the Potatoes

1. Preheat oven to 350 degrees Fahrenheit and line two baking trays with parchment paper. Using hands, lightly skim coat trays with ½ tsp each olive oil to prevent sticking or burning.

2. Evenly lay out potato toasts on baking trays and sprinkle evenly with garlic and onion powder, oregano, crushed red pepper flakes, and parsley.

3. Place in oven and bake for 30 minutes, flipping halfway through, until lightly and evenly browned and soft when pierced with a fork.

For the Sauce

4. While potatoes bake, place cauliflower florets in a large steamer pot and steam over high heat for approx. 15 minutes until soft when pierced with a fork. Remove from heat, discard water and let cool slightly.

5. Transfer cauliflower to a blender along with garlic, lemon juice, cashews (if using) and their reserved water, onion and garlic powder, sea salt and 2 cups filtered water to cauliflower in blender and blend until smooth. If you are omitting the cashews, start by adding ½ cup of water to cauliflower to blend and add a small amount more of water, ½ cup at a time, until desired consistency is reached.

To Assemble

6. Transfer potato rounds to a casserole dish. Layer the bottom of the casserole dish with potatoes, evenly top with ¼ of cream sauce and 1/3 of sun-dried tomatoes. Then create a second layer of potatoes, top with another ¼ of cream sauce and 1/3 of sun-dried tomatoes. Repeat with a third layer. This will leave you with ¼ of the cream sauce reserved for topping when serving, as needed and you may have a few extra potatoes leftover after layering to store in the fridge and munch on as a snack later in the week.

7. Return potatoes to the oven and bake an additional 10 minutes to heat through.

8. Prepare each serving dish with 2 to 3 cups fresh spinach leaves and top with desired amount of creamy potatoes Florentine to enjoy!

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