Sweet potato and cauliflower cheese with sumac crumbs

Sweet potato and cauliflower cheese with sumac crumbs

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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
  • 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


  1. 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.

  2. 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.

  3. 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


1,714kJ/ 410kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating