Sweet potato, cauliflower and courgette casserole recipe

This was a bit of a Sunday experiment that turned out to be utterly delicious! Warming, comforting and very satisfying with a hint of a crunch from the sunflower seed topping!

SERVES 3 AS A MAIN

INGREDIENTS

2 small to medium sweet potatoes, peeled & cut into 1inch rounds

1/2 medium sized cauliflower, broken into florets & each floret cut into slices

2 large courgettes, sliced into 1inch rounds

1 large potato, peeled and quartered

1/2 cup (70g) cashews, soaked for at least 2 hours

1/4 cup (32g) sunflower seeds

1/4 tsp ground cardamon

1/4 tsp ground nutmeg

1 tsp garlic powder

1 tsp coconut aminos

Sea Salt

Pepper

METHOD

Preheat the oven to 180c.

Begin by steaming the peeled potato until cooked through and soft.

Meanwhile, in a baking dish, make a layer of courgettes at the bottom of the dish and sprinkle with a little sea salt and pepper. Follow with a layer of sweet potato, then courgettes then sweet potato until you’ve used them all up, sprinkling with a little salt and pepper as you go. Then layer the cauliflower along the top.

Now, to make the creamy béchamel, place the steamed potato quarters into your blender along with the drained cashews, spices, garlic powder, coconut aminos, a little salt and pepper and 300ml of water. Blend until smooth. Add a little more water if needed, the sauce should be loose enough to pour but also thick and creamy.

Pour the béchamel over the top of the layered vegetables.

Finally, in the food processor, whizz the sunflower seeds to a semi fine texture and add a pinch of sea salt. You could also do this step by chopping them well.

Sprinkle the sunflower seeds on top of your dish and place in the oven to bake for 50 minutes.

Et voila! Serve with a big green salad.