This potato and cauliflower bake is a simple, tasty, throw-it-all-in veggie dish. Treat all my quantities as approximate and flexible – I took the “throw-it-all-in” thing fairly literally and am not sure exactly what quantities I used! I just threw in enough veg to look like a balanced mix and filled a 3L/23x33cm rectangular ceramic baking dish. It didn’t turn out as saucy as I was thinking, but still yummy! You could experiment with adding more coconut cream and seasonings to sauce it up if you prefer. If adding extra coconut cream, you could also try adding some arrowroot or corn flour to the liquid to thicken the sauce.
Easy, Tasty, Dairy-Free Potato And Cauliflower Bake
Ingredients
- Small to medium head of cauliflower cut into florets
- 6 or so medium sized potatoes halved and thinly sliced
- 1/2 - 1 cup frozen peas
- 1 small onion thinly sliced
- Fresh chives
- 1 can coconut cream
- Salt
- Pepper
- 2 tsp paprika
- 2 tsp dried oregano
- 1-2 cloves garlic minced/crushed
Instructions
- Turn your oven on to 180°C.
- Throw the cauliflower, potato, peas and onion into a baking dish.
- Sprinkle over the fresh chives (I use kitchen scissors to chop them up straight into the dish)
- In a separate bowl/jug, stir together the remaining ingredients. Pour over the veg.
- Bake for 1.5hrs, or until the cauliflower and potato are cooked through.
Notes
Leftovers (if you have any!) can also be made into a simple frittata. For a single serve for my breakfast, I throw the veg into a frypan to reheat, pour 3 beaten eggs over the veg, cook on the stove for a few minutes to cook the bottom and pop it under the griller for a few minutes to finish cooking the top.
Originally posted 2016-04-25 15:00:18.