Cheesy Sweet Potato and Cauliflower
Indulge in the comforting, creamy goodness of Cheesy Sweet Potato and Cauliflower, a wholesome bake that’s perfect for cozy evenings or as a crowd-pleasing side dish. This recipe features tender roasted sweet potatoes and cauliflower florets, brought together by a rich, velvety cheddar and Parmesan cheese sauce infused with garlic powder and smoked paprika for an extra burst of flavor. The vegetables are roasted to golden perfection before being baked with the luscious sauce, delivering a delightful combination of textures and an irresistible cheesy crust. Quick to prepare with just 15 minutes of prep time, this dish is both satisfying and family-friendly. Garnished with fresh parsley for a pop of color, this cheesy bake is sure to become a favorite addition to your recipe collection. Perfect for keywords like "roasted sweet potato," "cauliflower casserole," and "cheese sauce recipes," this dish is a must-try for comfort food enthusiasts!
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Recipe Information
Ingredients
- 2 large Sweet potatoes
- 4 cups Cauliflower florets
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1.5 cups Cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and cut them into 1/2-inch thick rounds. Arrange them on a baking sheet along with the cauliflower florets.
Drizzle the vegetables with olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Toss to coat evenly.
Roast the sweet potatoes and cauliflower in the preheated oven for 20-25 minutes, flipping halfway through, until tender and slightly golden.
While the vegetables are roasting, prepare the cheese sauce. In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly.
Gradually add the milk, whisking continuously to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
Reduce the heat to low and stir in the shredded cheddar cheese, grated Parmesan cheese, garlic powder, smoked paprika, and the remaining salt and pepper. Mix until smooth and creamy.
Remove the roasted sweet potatoes and cauliflower from the oven and transfer them to a 9x9-inch baking dish.
Pour the cheese sauce evenly over the vegetables, ensuring they are fully coated.
Return the dish to the oven and bake for another 10-15 minutes at 400°F (200°C), or until the top is bubbly and slightly golden.
Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
2193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.1 g | 186% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 4860 mg | 211% | |
| Total Carbohydrate | 143.2 g | 52% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 48.4 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 2482 mg | 191% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2349 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
