This simple and delicious bake is the ultimate weekday one-pot meal. Serve alongside a crisp green salad to add colour and freshness.
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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
Energy | 1,714kJ/ 410kcals |
|---|---|
Fat | 22g |
Saturated Fat | 13.5g |
Carbohydrates | 35g |
Sugars | 13g |
Fibre | 4.5g |
Protein | 15.8g |
Salt | 0.8g |
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