Name: Sweet Potato and Cauliflower Bake
Cook time: 80 min
Total time: 80 min
Yield: 8
Ingredients: 600 g orange sweet potato, cut into 1 cm thick rounds; 550 g cauliflower, cut into small florets; 1 tsp extra virgin olive oil; 1 leek, halved lengthways, thinly sliced; 2 cloves garlic, crushed; 2 tbsp water; 40 g light margarine; 3 tbsp wholemeal flour or gluten-free plain flour; 500 ml (2 cups) skim milk; 40 g (½ cup) low-fat grated cheese; 1 slice (45g) sourdough bread or gluten-free bread, processed into crumbs; 1 tbsp chopped flat-leaf parsley, to serve

Sweet Potato and Cauliflower Bake

Everyone loves a good cauliflower bake. Why not change yours up a little bit and add some sweet potato for an even tastier, main-meal accomplice!

Serves 8

Cook

1H 20M

Skip to Recipe

Everyone loves a good cauliflower bake. Why not change yours up a little bit and add some sweet potato for an even tastier, main-meal accomplice!

Ingredients

600 g orange sweet potato, cut into 1 cm thick rounds

550 g cauliflower, cut into small florets

1 tsp extra virgin olive oil

1 leek, halved lengthways, thinly sliced

2 cloves garlic, crushed

2 tbsp water

40 g light margarine

3 tbsp wholemeal flour or gluten-free plain flour

500 ml (2 cups) skim milk

40 g (½ cup) low-fat grated cheese

1 slice (45g) sourdough bread or gluten-free bread, processed into crumbs

1 tbsp chopped flat-leaf parsley, to serve

Method

1.Put sweet potato in a steamer basket insert over a large saucepan of simmering water. Cover and cook for 8-10 minutes or until tender. Transfer to a plate and set aside. Add cauliflower to steamer. Cover and cook for 6-8 minutes or until cauliflower is just tender. Transfer to a plate.

Meanwhile, heat oil in a medium non-stick frying pan over a medium heat. Add leek and garlic. Cook, stirring, for 2 minutes. Add water, cover and cook for 8 minutes, stirring once, or until leek is very tender. Layer sweet potato, leek and cauliflower in a shallow (5cm deep), 2L (8 cup) ovenproof dish.

3.Preheat oven to 190°C (fan-forced). Melt margarine in a medium saucepan over a medium heat. Remove pan from heat and stir in flour. Return to heat and cook, stirring, for 1 minute. Remove from heat again and gradually whisk in milk. Return pan to a medium heat and cook, stirring, for 6-7 minutes or until the sauce thickens and comes to a simmer. Cook, stirring, for 2 minutes.

4.Pour white sauce over the layered vegetables. Sprinkle with cheese and breadcrumbs. Bake for 25-30 minutes or until the top is golden brown and the vegetables are heated through. Sprinkle with parsley and serve.

Chantal Walsh

Ingredients

Method

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