Sweet Potato and Cauliflower Casserole with a Crunchy Nut Toppingback to main
Casseroles for President!
Casseroles are the embodiment of comfort food. I love this unique combination of sweet potato, cauliflower, coconut milk and crunchy nut topping. This Sweet Potato and Cauliflower Casserole with a Crunchy Nut Topping is super satisfying and at the same time 100% vegan. Even though I’m not vegan, I generally make sure that at least 70% of my dish is veggie based. Also, I love to create vegan recipes that are nourishing and filling. I think it’s important to have a varied nutrition that is mainly based on veggies and sometimes adds animal protein.
For me, the president of comfort food are casseroles. I even love them more then a soup in the winter. It’s just so yummy, nourishing and super easy to make. Even when you come home after a busy day, you can whip up a casserole. Plus, you can take the leftovers to work the next day.
I love love love love this dish and want to hear what you think!
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Preheat the oven to 180°C. Cut the sweet potato and the cauliflower into 1 cm thick slices. Place them in a casserole dish, alternating between a layer of sweet potato and cauliflower. Place the coconut milk, nutmeg, salt and pepper into a bowl and whisk. Pour it over the veggies.
Prepare the crunchy nut topping by placing the almonds, sunflower seeds, nutmeg, 2 tbsp of coconut milk and 2 tbsp of coconut oil into a food processor and mix until you have a crumbly consistency. Spread the nut topping on the veggies, squeezing some bits together to get some chunks. Cover the dish with foil and bake for 30 minutes. Take off the foil and bake another 10 minutes until the top is golden brown. Sprinkle some fresh parsley on top and serve.