Creamy Sweet Potato, Cauliflower Bake

Serves: 4

Prep Time: 10 mins.

Cook Time: 1h 0 mins.

400g sweet potato, peeled and sliced into 1cm slices

1/4 head cauliflower, cut into 2cm slices

200ml cream

200ml milk

2 garlic cloves, peeled

1 cup Perfect Italiano Grated Parmesan

4 sprigs thyme, leaves removed

250g Perfect Italiano Perfect Bakes

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 Perfect Italiano 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 Italiano Perfect Bakes. Return to the oven uncovered for a further 30 minutes or until golden. The vegetables should be tender when pierced with a knife.