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    Sweet potato and cauliflower cheese with sumac crumbs

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    Sweet potato and cauliflower cheese with sumac crumbs

    This easy bake is the ultimate weekday one-pot meal. A crisp green salad will add colour and freshness. 

    Serves: 4


    1 essential Waitrose sweet potato (about 250g), peeled and thinly sliced
    1 essential Waitrose cauliflower, cut into small florets, core cut into 1cm chunks
    40g unsalted butter
    40g plain flour
    500ml essential Waitrose whole milk
    11⁄2 tsp Waitrose Cooks’ Ingredients sumac
    30g gorgonzola, crumbled
    10g at leaf parsley, finely chopped
    20g Waitrose Cooks’ Ingredients breadcrumbs
    70g essential Waitrose cheddar, grated 


    1 Preheat the oven to 200 ̊C, gas mark 6. In a ameproof casserole, boil the sweet potato in salted water for 8 minutes; add the cauli ower for the nal 4 minutes. Drain well; transfer to a bowl.

    2 In the same pan, melt the butter, then stir in the our; cook over a medium heat for 2–3 minutes, until golden. Add the milk slowly with 1 tsp sumac, stirring constantly until it thickens – about
    10 minutes. Season, take off the heat and whisk in the gorgonzola.

    3 Stir in the sweet potato and cauli ower. Mix together the parsley, breadcrumbs, and remaining 1⁄2 tsp sumac, then scatter over the top. Sprinkle over the cheddar and bake until golden
    – about 10-15 minutes. Serve with a green salad, if liked. 

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