600 g orange sweet potato, cut into 1 cm thick rounds
550 g cauliflower, cut into small florets
1 tsp extra virgin olive oil
1 leek, halved lengthways, thinly sliced
2 cloves garlic, crushed
2 tbsp water
40 g light margarine
3 tbsp wholemeal flour or gluten-free plain flour
500 ml (2 cups) skim milk
40 g (½ cup) low-fat grated cheese
1 slice (45g) sourdough bread or gluten-free bread, processed into crumbs
1 tbsp chopped flat-leaf parsley, to serve
- Put sweet potato in a steamer basket insert over a large saucepan of simmering water. Cover and cook for 8-10 minutes or until tender. Transfer to a plate and set aside. Add cauliflower to steamer. Cover and cook for 6-8 minutes or until cauliflower is just tender. Transfer to a plate.
Meanwhile, heat oil in a medium non-stick frying pan over a medium heat. Add leek and garlic. Cook, stirring, for 2 minutes. Add water, cover and cook for 8 minutes, stirring once, or until leek is very tender. Layer sweet potato, leek and cauliflower in a shallow (5cm deep), 2L (8 cup) ovenproof dish.
- Preheat oven to 190°C (fan-forced). Melt margarine in a medium saucepan over a medium heat. Remove pan from heat and stir in flour. Return to heat and cook, stirring, for 1 minute. Remove from heat again and gradually whisk in milk. Return pan to a medium heat and cook, stirring, for 6-7 minutes or until the sauce thickens and comes to a simmer. Cook, stirring, for 2 minutes.
- Pour white sauce over the layered vegetables. Sprinkle with cheese and breadcrumbs. Bake for 25-30 minutes or until the top is golden brown and the vegetables are heated through. Sprinkle with parsley and serve.