Rich tomato sauce, melted cheese & fresh herbs that remind us why we love simple recipes with bold flavours that speak to the heart (and stomach). You’ll be making this roasted veggie bake, balanced with a nutty, crunchy panko & almond crumb, for many more years to come, Chef!
Cheesy Cauli & Sweet Potato Bake
Cheesy Cauli & Sweet Potato Bake
with a fresh salad, an almond crumb & fresh oregano
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almonds
- Cauliflower Florets
- Cucumber
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella Cheese
- Italian Crumb
- Onion
- Onions
- Salad Leaves
- Sweet Potato
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
READY WITH THE VEGGIE?
Preheat the oven to 200°C. Spread the cauliflower pieces and the sweet potato pieces in a small baking dish. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
COOKING UP A STORM
Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped onion and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the passata and simmer until slightly reduced, 6-8 minutes. Add ½ the chopped oregano, a sweetener, and seasoning.
MMMELTED CHEESE
When the veg is done, pour the tomato sauce over the roasted veg and toss until coated. Sprinkle over the grated cheese and bake until the cheese is melted, 5-7 minutes.
CRUMBILICIOUS!
Return the pan, wiped down, to a medium-high heat with a drizzle of oil and a knob of butter. When melted, add the Italian crumb and the almonds. Fry until browned, 1-2 minutes (shifting occasionally).
GO WITH THE GREENS
In a bowl, combine the shredded salad leaves, the cucumber pieces, a drizzle of olive oil, and seasoning.
SET THE TABLE
Plate up the cheesy cauli & sweet potato bake. Sprinkle over the almond crumb and the remaining oregano. Serve with the fresh salad. Dive in, Chef!
Cauliflower Florets - 200g
Sweet Potato - 250g
Onion - 1
Garlic Clove - 1
Tomato Passata - 100ml
Fresh Oregano - 4g
Grated Mozzarella Cheese - 50g
Italian Crumb - 75ml
Almonds - 10g
Salad Leaves - 20g
Cucumber - 50g
READY WITH THE VEGGIE?
Preheat the oven to 200°C. Spread the cauliflower pieces and the sweet potato pieces in a small baking dish. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
COOKING UP A STORM
Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped onion and fry until soft, 3-4 minutes (shifting occasionally). Add the grated garlic. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the passata and simmer until slightly reduced, 6-8 minutes. Add ½ the chopped oregano, a sweetener, and seasoning.
MMMELTED CHEESE
When the veg is done, pour the tomato sauce over the roasted veg and toss until coated. Sprinkle over the grated cheese and bake until the cheese is melted, 5-7 minutes.
CRUMBILICIOUS!
Return the pan, wiped down, to a medium-high heat with a drizzle of oil and a knob of butter. When melted, add the Italian crumb and the almonds. Fry until browned, 1-2 minutes (shifting occasionally).
GO WITH THE GREENS
In a bowl, combine the shredded salad leaves, the cucumber pieces, a drizzle of olive oil, and seasoning.
SET THE TABLE
Plate up the cheesy cauli & sweet potato bake. Sprinkle over the almond crumb and the remaining oregano. Serve with the fresh salad. Dive in, Chef!
Cauliflower Florets - 400g
Sweet Potato - 500g
Onion - 1
Garlic Clove - 1
Tomato Passata - 200ml
Fresh Oregano - 8g
Grated Mozzarella Cheese - 100g
Italian Crumb - 145ml
Almonds - 20g
Salad Leaves - 40g
Cucumber - 100g
READY WITH THE VEGGIE?
Preheat the oven to 200°C. Spread the cauliflower pieces and the sweet potato pieces in a baking dish. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
COOKING UP A STORM
Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the passata and simmer until slightly reduced, 8-10 minutes. Add ½ the chopped oregano, a sweetener, and seasoning.
MMMELTED CHEESE
When the veg is done, pour the tomato sauce over the roasted veg and toss until coated. Sprinkle over the grated cheese and bake until the cheese is melted, 7-8 minutes.
CRUMBILICIOUS!
Return the pan, wiped down, to a medium-high heat with a drizzle of oil and a knob of butter. When melted, add the Italian crumb and the almonds. Fry until browned, 2-3 minutes (shifting occasionally).
GO WITH THE GREENS
In a bowl, combine the shredded salad leaves, the cucumber pieces, a drizzle of olive oil, and seasoning.
SET THE TABLE
Plate up the cheesy cauli & sweet potato bake. Sprinkle over the almond crumb and the remaining oregano. Serve with the fresh salad. Dive in, Chef!
Cauliflower Florets - 600g
Sweet Potato - 750g
Onions - 2
Garlic Cloves - 2
Tomato Passata - 300ml
Fresh Oregano - 12g
Grated Mozzarella Cheese - 150g
Italian Crumb - 200ml
Almonds - 30g
Salad Leaves - 60g
Cucumber - 150g
READY WITH THE VEGGIE?
Preheat the oven to 200°C. Spread the cauliflower pieces and the sweet potato pieces in a baking dish. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
COOKING UP A STORM
Place a pan over medium-high heat with a drizzle of oil. When hot, add the chopped onion and fry until soft, 4-5 minutes (shifting occasionally). Add the grated garlic. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the passata and simmer until slightly reduced, 8-10 minutes. Add ½ the chopped oregano, a sweetener, and seasoning.
MMMELTED CHEESE
When the veg is done, pour the tomato sauce over the roasted veg and toss until coated. Sprinkle over the grated cheese and bake until the cheese is melted, 7-8 minutes.
CRUMBILICIOUS!
Return the pan, wiped down, to a medium-high heat with a drizzle of oil and a knob of butter. When melted, add the Italian crumb and the almonds. Fry until browned, 2-3 minutes (shifting occasionally).
GO WITH THE GREENS
In a bowl, combine the shredded salad leaves, the cucumber pieces, a drizzle of olive oil, and seasoning.
SET THE TABLE
Plate up the cheesy cauli & sweet potato bake. Sprinkle over the almond crumb and the remaining oregano. Serve with the fresh salad. Dive in, Chef!
Cauliflower Florets - 800g
Sweet Potato - 1kg
Onions - 2
Garlic Cloves - 2
Tomato Passata - 400ml
Fresh Oregano - 15g
Grated Mozzarella Cheese - 200g
Italian Crumb - 290ml
Almonds - 40g
Salad Leaves - 80g
Cucumber - 200g
Woolies Products in this dish
