Cauliflower Cheese and Sweet Potato Hotpot
By Morrisons
Published on 12 April 2021
For a midweek meal with a difference, try this cross between two traditional classics.Time and servings
45 minsTotal time
4Servings
25 minsPrep time
20 minsCooking time
Ingredients
- 30 g of plain flour
- 30 g of sunflower spread
- 500 g of sweet potatoes, peeled and sliced
- 50 g of sundried tomatoes, finely chopped
- 1 cauliflower, divided into small florets
- 50 g of reduced fat soft cheese
- 400 ml of semi-skimmed milk
- 70 g of mature cheddar cheese, grated
Method
Step 1
Preheat the oven to 190°C/375°F/Gas 5. Boil the florets for 10 minutes in lightly salted water, then drain well.Step 2
Meanwhile, melt the spread in a pan, stir in the flour, add the milk and cook, stirring, until you have a smooth, thick sauce. Add the cheeses, beating until they melt. Then add the tomatoes.Step 3
Heat the oil in a frying pan then add the sweet potato slices. Cook for 5 minutes until just starting to soften, then place on kitchen paper to absorb any excess oil.Step 4
Arrange the cauliflower across the base of an ovenproof dish, spoon over the sauce then top with the potato slices. Season and bake for 20 minutes, until piping hot and the topping begins to brown.