Kumara (Sweet Potato) and Cauliflower Bake
Indulge in a comforting and nutritious plant-based Kumara and Cauliflower Bake. This hearty dish features creamy roasted sweet potatoes and tender cauliflower, blended with aromatic herbs and spices, all baked to golden perfection. Perfect as a side or a main dish, it’s a delicious way to enjoy wholesome vegetables, packed with flavour and essential nutrients.
Ingredients
Vegetables & Herb
- 1 whole cauliflower broken into small florets
- 2 med orange Kumara (sweet potato) cut into diagonal slices
- 1 med leek sliced thinly
- 2 clove garlic minced
- 1 tsp fresh rosemary
Creamy Sauce
- 2 tbsp cornflour
- 1 cup plant-milk we used soya
- 1 tbsp whole grain mustard
- 1 tbsp nutritional yeast
- 1 tsp apple cider vinegar
Crumb
- ½ cup wholemeal breadcrumbs
- ½ cup panko breadcrumbs
- 2 tsp italian mixed herbs
- 1 tbsp nutritional yeast
Instructions
- Steam or microwave both the Cauliflower and Kumara (Sweet Potato) until they start to get soft but still hold their form. Set aside
- Preheat the oven to 200℃ (400℉).
- Mix the cornflower and milk together. Once the cornflower has dissolved, add it to a pot and bring it to a slow boil, stirring constantly as it thickens to prevent it from burning.
- Once the sauce is thickened add the other sauce ingredients and stir to combine. Set aside
- Combine crumb ingredients in a bowl and stir to combine. Set aside.
- In a frypan, dry fry the leek and garlic with a small amount of water until the leek softens. Stir through the rosemary. Set aside.
- Arrange the cauliflower and kumara in a large casserole dish, and add the leek mix. Pour over the sauce; if it is too thick to pour reheat the sauce slightly.
- Spread the crumb evenly over the top of the casserole dish. Place into the oven and bake for 15 minutes or until the top is golden.
- Serve warm with a green salad.
Tried this recipe?Let us know how it was!