This irresistible creamy sweet potato, cauliflower bake recipe is the ideal vegetarian comfort food for the cooler months.
Ingredients
400g sweet potato, peeled and sliced into 1cm slices
1/4 head cauliflower, cut into 2cm slices
200ml cream
200ml milk
2 garlic cloves, peeled
1/3 cup Perfect Italiano Traditional Parmesan Grated
4 sprigs thyme, leaves removed
250g Perfect Italiano Perfect Bakes
Method
Preheat the oven to 180°C
Arrange the sweet potato and cauliflower into the dish so that the vegetables fit snuggly into the baking dish
Combine the cream, milk and garlic in a small saucepan and place over a low heat. Bring to a simmer and then turn off the heat. Stir through the Perfect Italiano Parmesan and the thyme, and then season with salt and pepper. Set aside for a couple of minutes before removing the garlic cloves
Carefully pour the cream mixture over the vegetables and then cover the baking dish with foil. Place into the oven to bake for 30 minutes
Remove from the oven and sprinkle over the Perfect Italiano Perfect Bakes. Return to the oven uncovered for a further 30 minutes or until golden. The vegetables should be tender when pierced with a knife
