Roasted vegetables are one of the easiest and most satisfying meals. Regardless of the veggie, roasting in the oven retains the genuine flavor and nutrients while having filly yet healthy qualities. A go-to meal for me is roasted veggies (typically carrots, zucchini and/or kale) and chickpeas. A little salt and pepper with these bad boys goes a long way.
Sometimes it’s fun to stray from the norm, so this time I tried different veggies and seasoned them in a new way. While the recipe is a variation of a gratin since I replaced the flour-whole milk sauce with a soy creamer sauce, the revised sauce still penetrated into the sweet potato and cauliflower.
> 1 cup soy creamer
> 1/4 cup shredded mozzarella
> 2 tablespoons rosemary, chopped
> 2 pounds sweet potatoes, peeled and sliced into 1/4-inch thick rounds
> 1 head cauliflower, quartered and sliced 1/4-inch thick
Heat oven to 350°F. Heat soy creamer and 1 cup water in small pot over medium heat. Cook for 10 minutes, stirring occasionally. Remove from heat and stir in 1/4 cup mozzarella and chopped rosemary. Season with salt and pepper.
Spray a 9-by-13 inch baking pan with nonstick spray and pour a third of the sauce in the bottom of pan. Arrange the sweet potato and cauliflower slices along the bottom, making sure to distribute evenly. Pour the remaining sauce on top. Cover dish with parchment-lined foil and bake until vegetables are tender, about 1 hour.
Raise over temperature to 425°F and remove foil. Sprinkle a little mozzarella on top and bake until golden brown, about 15 minutes.
Makes 4 servings.
Adapted from Whole Living.