Baked Cauliflower and Potatoes
Baked Cauliflower and Potatoes
Ingredients :
1 whole cauliflower, leaves and base trimmed (700g)
2 lbs potatoes, peeled (1kg)
Cooking oil spray, for greasing
1 cup low-fat milk, heated (250ml)
1 chicken stock cube
1 Tbsp plain flour
10oz extra-light sour cream (300g)
Freshly ground black pepper, to season
1 cup grated cheddar cheese 3/4 cup breadcrumbs (110g)
Directions :
Put cauliflower in a large steamer basket over a saucepan of simmering water. Cover and cook for 15-20 minutes or until cauliflower is just tender. Transfer to a chopping board. Add potatoes to the steamer basket and cook for 10 minutes. Transfer to the chopping board to cool slightly.
Preheat oven to 170°C / 330F (fan-forced). Grease a 2.8L, 21 x 32cm (base measurement) ovenproof dish with cooking oil spray. Slice cauliflower from top to base into 1cm-thick slices. Cut potatoes length ways into 1cm-thick slices.
Pour heated milk into a jug and crumble in stock cube. Stir until stock dissolves. Set aside for 10 minutes to cool. Put flour in a medium bowl and whisk in a little of the sour cream until smooth. Whisk in the remaining sour cream, then whisk in the milk mixture.
Arrange a layer of cauliflower and potato in prepared dish. Season with pepper and pour over a little of the cream mixture. Continue layering cauliflower and potato, seasoning with pepper and pouring over a little of the cream mixture. Finish off with cream mixture and breadcrumbs
Cover with baking paper and foil. Bake for 1 hour. Remove foil and paper, sprinkle mixture with cheese and season with pepper. Bake for a further 30-40 minutes or until light-golden brown and potato is very tender. Set aside for 10 minutes, then serve.
Serve and enjoy!
1 whole cauliflower, leaves and base trimmed (700g)
2 lbs potatoes, peeled (1kg)
Cooking oil spray, for greasing
1 cup low-fat milk, heated (250ml)
1 chicken stock cube
1 Tbsp plain flour
10oz extra-light sour cream (300g)
Freshly ground black pepper, to season
1 cup grated cheddar cheese 3/4 cup breadcrumbs (110g)
Put cauliflower in a large steamer basket over a saucepan of simmering water. Cover and cook for 15-20 minutes or until cauliflower is just tender. Transfer to a chopping board. Add potatoes to the steamer basket and cook for 10 minutes. Transfer to the chopping board to cool slightly.
Preheat oven to 170°C / 330F (fan-forced). Grease a 2.8L, 21 x 32cm (base measurement) ovenproof dish with cooking oil spray. Slice cauliflower from top to base into 1cm-thick slices. Cut potatoes length ways into 1cm-thick slices.
Pour heated milk into a jug and crumble in stock cube. Stir until stock dissolves. Set aside for 10 minutes to cool. Put flour in a medium bowl and whisk in a little of the sour cream until smooth. Whisk in the remaining sour cream, then whisk in the milk mixture.
Arrange a layer of cauliflower and potato in prepared dish. Season with pepper and pour over a little of the cream mixture. Continue layering cauliflower and potato, seasoning with pepper and pouring over a little of the cream mixture. Finish off with cream mixture and breadcrumbs
Cover with baking paper and foil. Bake for 1 hour. Remove foil and paper, sprinkle mixture with cheese and season with pepper. Bake for a further 30-40 minutes or until light-golden brown and potato is very tender. Set aside for 10 minutes, then serve.
Serve and enjoy!
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