1. Place racks in oven so they're evenly spaced. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
2. Slice off 1/4 inch from the top of the garlic bulb so that most of the cloves are exposed. Place garlic on a piece of foil and drizzle with 1/2 tsp. of the oil. Wrap tightly, place directly on the oven rack, and bake until softened, about 30 to 35 minutes. Set aside to cool. Raise oven temp to 425 degrees F.
3. While garlic bakes, peel sweet potatoes and chop into 3/4-inch cubes. Place on one of the baking sheets and spray potatoes with cooking spray.
4. Remove any outer leaves from the cauliflower heads but leave stems intact. Place on a cutting board, stem-side down. Using a large chef's knife, cut into 1/2-inch thick slices. You should get at least 2 cauliflower steaks per head. Place cauliflower slices on the other prepared baking sheet. Brush tops with remaining 2 tsp. oil.
5. Stir together cumin, chipotle chili powder, and pepper. Sprinkle spice mixture over cauliflower.
6. When garlic is done roasting, place the 2 pans in the oven. Roast sweet potatoes until tender, about 30 to 35 minutes, stirring midway. Roast cauliflower until browned and the stems are tender when pierced with a knife, about 40 to 45 minutes.
7. Squeeze pulp from the garlic into a food processor and add roasted sweet potatoes, 2 tsp. of the fresh thyme or 1/2 tsp. dried thyme, and salt; blend until smooth. Alternatively, place in a large bowl and mash using a potato masher.
8. To serve, spread sweet potato puree on serving plates and top with cauliflower steaks. Sprinkle cashews and remaining 1 tsp. fresh thyme or 1/2 tsp. dried thyme over top.
Source: Hannaford fresh Magazine, September - October 2015