SWEET POTATO CAULIFLOWER CASSEROLE RECIPES
CHEESY SWEET POTATO AND CAULIFLOWER RECIPE - FOOD.COM
This is comfort food at its very best. Lovely, meaty, orange fleshed sweet potatoes combined with beautiful, earthy, cauliflower florets, all encased in a rich cheese sauce, crusty bits of grilled cheese gilding the top--what’s not to like!
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bake the sweet potatoes in a hot oven until tender. Set aside to cool for a few minutes. Put the cauliflower into a microwavable bowl, add a few TBS of water, cover with cling film and cook in the microwave for 5 minutes on high. Drain and set aside.
- Prepare the cheese sauce as below. Preheat your grill.
- Cut the sweet potatoes into wedges and lay them in the bottom of a greased oven proof dish. Drain the cauliflower and spoon it over the sweet potatoes. Spoon the hot cheese sauce over top (you may not need it all). Sprinkle with the grated cheese and the snipped chives. Grill for three to four minutes until golden and bubbling. Enjoy!
- To make the cheese sauce: Melt the butter in a saucepan and stir in the flour, stirring until smooth. Let cook over low heat for one minute to cook the flour then slowly stir in the milk, whisking until smooth. Add the bay leaf and cook over medium low heat, stirring, for about 10 minutes until thickened. Remove the bay leaf. Stir in the cheese and season to taste with salt, pepper and nutmeg.
Nutrition Facts : Calories 504.4, FatContent 30.5, SaturatedFatContent 19, CholesterolContent 92.9, SodiumContent 669.5, CarbohydrateContent 36.4, FiberContent 4.1, SugarContent 4.7, ProteinContent 22.6
SWEET POTATO-CAULIFLOWER GRATIN WITH CRISPY SAGE LEAVES RECIPE
This potato gratin dish uses a lightened-up bechamel sauce, so you get the richness without the butter. And the fancy sage garnish couldn't be easier: All you need is 10 seconds to flash-fry the fresh leaves in some vegetable oil.
Provided by Martha Stewart
Categories Casserole Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Heat olive oil in a small pot over medium heat. Add flour and cook, stirring, 1 minute. Slowly whisk in milk and 1 cup water. Cook, whisking, until thick enough to coat the back of a spoon, about 12 minutes. Remove from heat and stir in 1/4 cup Parmesan and the chopped sage. Season with salt and pepper.
- Pour a third of the sauce in the bottom of a 9-by-13-inch casserole dish. Arrange a third of the sweet potato and cauliflower slices along the bottom. Season with salt and pepper. Repeat twice with remaining sauce and vegetables. Cover dish with parchment-lined foil and bake until vegetables are tender, about 1 hour. Raise oven temperature to 425 degrees. Remove foil and sprinkle with remaining tablespoon of cheese. Bake until golden brown, about 20 minutes. Let stand 10 minutes before serving.
- Meanwhile, crisp sage leaves: Heat 1 inch vegetable oil in a small pot over medium-high heat until surface is shimmering slightly. Add a few leaves at a time (they'll bubble up) and cook until crisp, but still bright green, about 10 seconds. Transfer to a paper towel to drain. Season with salt. Top gratin with leaves.
Nutrition Facts : Calories 208 g, CholesterolContent 6 g, FatContent 9 g, FiberContent 5 g, ProteinContent 5 g, SodiumContent 135 g
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MASHED SWEET POTATO AND CAULIFLOWER BAKE - MEALTHY.COM
This version of a sweet potato casserole is lightened with the addition of cauliflower. Maple syrup and sage add distinctive sweet and savory notes. Chopped pecans and dried cranberries add additional texture and seasonal flavor to the dish. This rich, creamy baked dish is then topped with granola for a fun and flavorful crunch. Be careful because once you bring this to the Thanksgiving table, your friends and family will be begging for you to make it every year!
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MASHED SWEET POTATO AND CAULIFLOWER BAKE - MEALTHY.COM
This version of a sweet potato casserole is lightened with the addition of cauliflower. Maple syrup and sage add distinctive sweet and savory notes. Chopped pecans and dried cranberries add additional texture and seasonal flavor to the dish. This rich, creamy baked dish is then topped with granola for a fun and flavorful crunch. Be careful because once you bring this to the Thanksgiving table, your friends and family will be begging for you to make it every year!
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Reviews 5.0
Total Time 1 hours
- Preheat oven to 350°F (180°C). Spread sweet potatoes into a 6-quart saucepan with enough water to cover; add salt. Loosely cover the pan with a lid and bring water to a boil. Remove lid, add cauliflower florets to the water, and reduce heat to medium-low. Cook vegetables at a simmer until very tender, but not yet falling apart, about 15 minutes; drain and return vegetables to the pot. Mash vegetables until no large chunks remain; add butter and continue to mash until butter melts. Stir half-and-half and maple syrup with the mashed vegetables until smooth. Gently stir pecans, cranberries, and sage through the mashed vegetables; spread evenly into a 2-quart baking dish and top with granola. Bake in preheated oven until beginning to brown on top, about 30 minutes. Transfer mashed vegetables to a serving bowl and garnish with sage to serve.
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Reviews 4.3
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Reviews 4.3
Total Time 45 minutes
Category Side Dish, Potato
Calories 475.7 calories per serving
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