- 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
| - 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
- Remove from the oven and serve
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