Creamy Sweet Potato & Cauliflower Bake

Arrange the sweet potato and cauliflower into the dish so that the vegetables fit snuggly into the baking dish.

Combine the cream, milk and garlic in a small saucepan and place over a low heat. Bring to a simmer and then turn off the heat. Stir through the parmesan and the thyme, and then season with salt and pepper. Set aside for a couple of minutes before removing the garlic cloves.

Carefully pour the cream mixture over the vegetables and then cover the baking dish with foil. Place into the oven to bake for 30 minutes.

Remove from the oven and sprinkle over the Perfect Bakes cheese. Return to the oven uncovered for a further 30 minutes or until golden. The vegetables should be tender when pierced with a knife.