Preheat the oven to 400.
Cut the sweet potatoes in half. Drizzle olive oil on the cut side of each half and sprinkle with salt, pepper, and fresh rosemary. Place the cut, oiled and spiced side down on a parchment paper lined baking tray. Bake for 40 minutes.
Cut the half a head of cauliflower into little flowerettes. Prepare a large bowl with 1/4 cup olive oil, salt, pepper, and a few dashes of cumin and coriander. Toss in the flowerettes until they are completely coated. Then, throw in 1/4 cup of Almond Flour and lightly toss until evenly coated. Then, dump the whole bowl onto another lined baking tray and add to the oven with the sweet potatoes. The cauliflower will bake for 25 minutes.
Cut the half a head of broccoli into little flowerettes and drop into boiling water for no more than 2 minutes. They will turn bright green. At that point, drain from the boiling water and set aside.
Next, prepare the food processor to make this AWESOME sauce. Combine the 1/2 cup of cashews with 1/4 cup olive oil, 1/4 cup almond flour, 1 cup water, 1 teaspoon salt, and 1 teaspoon pepper. When the cauliflower gets out of the over, divide the tray in half. Half will be for topping the sweet potatoes, half will go directly into the food processor. Blend until smooth.
Serve the sweet potato halves topped with the roasted cauliflower, broccoli, and fresh chopped cilantro. Be sure to slather every bite in the AWESOME sauce :)