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Sweet potato and cauliflower cheese with sumac crumbs
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This easy bake is the ultimate weekday one-pot meal. A crisp green salad will add colour and freshness.
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.
Typical values per serving: