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.
- Small to medium head of cauliflower, cut into florets
- 6 or so medium sized potatoes, halved and thinly sliced
- 1/2 - 1cup frozen peas
- 1 small onion, thinly sliced
- Fresh chives
- 1 can coconut cream
- 2 tsp paprika
- 2 tsp dried oregano
- 1-2 cloves garlic minced/crushed
- 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.
- 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.
About the Author: In yesteryear, I studied and taught music and was involved in youth ministry. Now I am a wife and a home educating mum, with kids aged 5, 2 and a baby. I also like to read, knit and sink my vocal chords into chant and polyphony. Through it all, I am striving to battle the busyness to come closer to the Lord. For anything of value I write here, to God be the glory.