Sweet potato and cauliflower cheese with sumac crumbs

Name: Sweet potato and cauliflower cheese with sumac crumbs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 250 g sweet potato, peeled and thinly sliced; 1 essential Waitrose Cauliflower, cut into small florets, core cut into 1cm chunks; 40 g unsalted butter; 40 g plain flour; 500 ml essential Waitrose Whole Milk; 1½ tsp Cooks' Ingredients Sumac; 30 g Gorgonzola cheese, crumbled; 10 g flat leaf parsley, finely chopped; 20 g Cooks' Ingredients Panko Breadcrumbs; 70 g essential Waitrose Cheddar Cheese, grated

This simple and delicious bake is the ultimate weekday one-pot meal. Serve alongside a crisp green salad to add colour and freshness.

4 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook40 mins
Total time1 hr

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250g sweet potato, 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
1½ tsp Cooks' Ingredients Sumac
30g Gorgonzola cheese, crumbled
10g flat leaf parsley, finely chopped
20g Cooks' Ingredients Panko Breadcrumbs
70g essential Waitrose Cheddar Cheese, grated

Preheat the oven to 200 degrees C, gas mark 6. In a flameproof casserole pan, boil the sweet potato in salted water for 8 minutes; add the cauliflower for the final 4 minutes. Drain well, and transfer to a bowl.
In the same pan, melt the butter, then stir in the flour; 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.
Stir in the sweet potato and cauliflower. 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 fresh green salad.

Typical values per serving when made using specific products in recipe