POTATO, SPINACH AND CAULIFLOWER BAKE
PREP TIME: 15 MINUTES
COOKING TIME: 45 MINUTES
SERVES: 6
INGREDIENTS
750g bag baby Spud Lite potatoes, quartered
½ head cauliflower, cut into florets
120g bag baby spinach
Cheese sauce
50g unsalted butter, diced
¼ cup plain flour
2 ½ cups milk
1 teaspoon garlic powder
½ cup grated parmesan
¼ teaspoon ground nutmeg
Salt flakes and freshly ground black pepper
½ cup chunky fresh breadcrumbs
1/3 cup grated cheddar
METHOD
- Preheat oven to 220°C (200°C fan-forced).
- For the cheese sauce, combine butter, flour and milk together in a small saucepan over a medium heat, stirring continuously until butter melts and sauce thickens. Add garlic, parmesan, nutmeg, salt and pepper, stirring to combine. Remove from heat, cover with plastic wrap and set aside until required.
- Place potatoes in a pot covered in cold water over a high heat. Bring to the boil and cook for 10 minutes or until potato is tender, adding cauliflower for the final 2 minutes. Place spinach in a colander and drain potato mixture over it. Return vegetables to the saucepan.
- Pour cheese sauce over vegetables, stirring gently to combine.
- Spoon vegetable mixture into an ovenproof dish and sprinkle over the breadcrumbs and cheddar. Place dish in preheated oven for 20 minutes or until top is bubbling and golden.
YOU MIGHT ALSO LIKE…
Potato, Carrot & Herb Falafel Nourish Bowl
POTATO, CARROT & HERB FALAFEL NOURISH BOWLPREP TIME: 30 MINUTESCOOKING TIME: 1 HOUR AND 40 MINSSERVES: 4INGREDIENTS ½ cup quinoa, rinsed1 cup (250ml) vegetable stock1 tablespoon mint leaves, roughly chopped1 Lebanese cucumber, diced2 cups baby spinach,1 medium...
Potato & Butter Bean Skordalia with Crudites
POTATO & BUTTER BEAN SKORDALIA WITH CRUDITESPREP TIME: 15 MINUTESCOOKING TIME: 6 MINUTESSERVES: 12 INGREDIENTS 400g Spud Lite potatoes, peeled & quartered400g tin butter beans, drained & rinsed1 clove garlic, crushed2 tablespoons lemon juiceSalt flakes and...
Plant-Based Spud Lite Burgers
PLANT-BASED SPUD LITE BURGERSPREP TIME: 30 MINUTESCOOKING TIME: 1 HOUR AND 10 MINSSERVES: 6INGREDIENTS 1 tablespoon olive oil6 bread rolls, halved & toasted½ cup tomato chutney6 butter lettuce leaves6 slices beef tomato6 large slices pickled beetroot, drained...