Sweet Potato and Cauliflower Casserole with a Crunchy Nut Topping

January 29, 2018

sweet_potato_cauliflower_casserole_nathalie's_cuisine_1

Casseroles for President!

Casseroles are the embodiment of comfort food. I love this unique combination of sweet potato, cauliflower, coconut milk and crunchy nut topping. This Sweet Potato and Cauliflower Casserole with a Crunchy Nut Topping is super satisfying and at the same time 100% vegan. Even though I’m not vegan, I generally make sure that at least 70% of my dish is veggie based. Also, I love to create vegan recipes that are nourishing and filling. I think it’s important to have a varied nutrition that is mainly based on veggies and sometimes adds animal protein.

For me, the president of comfort food are casseroles. I even love them more then a soup in the winter. It’s just so yummy, nourishing and super easy to make. Even when you come home after a busy day, you can whip up a casserole. Plus, you can take the leftovers to work the next day.

I love love love love this dish and want to hear what you think!

Would love to read your feedback so please leave a comment below.

Nathalie

sweet_potato_cauliflower_casserole_nathalie's_cuisine_2

sweet_potato_cauliflower_casserole_nathalie's_cuisine_3

sweet_potato_cauliflower_casserole_nathalie's_cuisine_4

In partnership with
®

Serves 4 people

Cooks in 45 Minutes

Difficulty Easy

INGREDIENTS

1 head of cauliflower

600 g sweet potato

1/4 tsp nutmeg

1 tsp salt

to taste pepper

400 ml + 2 tbsp for the topping coconut milk, full fat from the can

80 g almonds

80 g sunflower seeds/pumpkin seeds

100 g oats (glutenfree if needed)

2 tbsp coconut oil

Handful fresh parsley, chopped

Method:

Preheat the oven to 180°C. Cut the sweet potato and the cauliflower into 1 cm thick slices. Place them in a casserole dish, alternating between a layer of sweet potato and cauliflower. Place the coconut milk, nutmeg, salt and pepper into a bowl and whisk. Pour it over the veggies.

Prepare the crunchy nut topping by placing the almonds, sunflower seeds, nutmeg, 2 tbsp of coconut milk and 2 tbsp of coconut oil into a food processor and mix until you have a crumbly consistency. Spread the nut topping on the veggies, squeezing some bits together to get some chunks. Cover the dish with foil and bake for 30 minutes. Take off the foil and bake another 10 minutes until the top is golden brown. Sprinkle some fresh parsley on top and serve.

Comments

Nancy Plamper
On April 4, 2018 at 12:41 pm

Was mache ich mit dem Hafer? Kommt er als Korn oder Glocken auch zur Nussmischung?

Kommt zwischen den verschiedenen Schichten Gemüse auch immer die Kokosnussmilch?
- Nathalie
  On April 17, 2018 at 12:31 pm
  
  Liebe Nancy,
  
  Die Haferflocken kommen in die Nussmischung. Die Kokosmilch am besten immer zwischen die Schichten, dann ist es schön gleichmäßig verteilt:)
  
  Viele Grüße,
  Nathalie
Nicola Renals
On February 28, 2019 at 9:06 pm

Hello Nathalie, I have cooked this twice now, and while I love the flavours, it seems to take a lot longer than 45 minutes to cook. More like twice that time. Is there something else I should do before it goes in the oven?
- Nathalie
  On March 11, 2019 at 3:52 pm
  
  Hi Nicola,
  Do you preheat the oven? Maybe the slices of the veggies are too thick?
  All the best,
  Nathalie

Sweet Potato and Cauliflower Casserole with a Crunchy Nut Topping

Casseroles for President!

INGREDIENTS

Method:

You like this Recipe?

Comments

Leave A COMMENT Cancel reply

Cookie-Settings