Cauliflower with Lentils and Sweet Potato
ekilu Team
ingredients
8
Difficulty
Easy
Time
35'
2 servings
Fresh ingredients
sweet potato
1/2 unit
onion
1/2 unit
cauliflower
18 oz
mozzarella cheese
2 handfuls
Pantry ingredients
canned lentil
1 small jar
bechamel sauce
1 small jar
salt
1 pinch
olive oil
1 tbsp
Instructions
1
Wash and cut the cauliflower into florets. Peel and cut the sweet potato into medium dice.
2
Fill a pan with plenty of water and bring to a boil. Add the sweet potato and boil for 5 minutes.
3
Next, add the cauliflower to the pan and cook with the sweet potato for 5 more minutes. Then drain and transfer to a bowl.
4
Heat a little olive oil in a skillet and lightly fry the onion, diced, stirring often. Add the lentils and stir with the vegetables over medium heat for a few minutes. Then add the contents of the skillet to the bowl with the sweet potato and cauliflower and mix in.
5
Add the bechamel sauce to the bowl and mix to incorporate.
6
Transfer the contents of the bowl to an ovenproof dish. Cover with a few handfuls of cheese and place under the oven broiler for 5 minutes. When the cheese has melted and toasted, take out of the oven and serve.
Tips & Tricks
If you’re on a vegan diet or you’re lactose intolerant, use vegan or lactose-free cheese and bechamel sauce.
You can also cook the sweet potato and cauliflower in the oven instead of boiling.
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