My plate was a swirl of rosemary-scented cream sauce and balsamic reduction, and I couldn't help but think about slurping it all up. The rich remains of this Kale, Cauliflower & Sweet Potato au Gratin were the perfect match to the acid balsamic reduction left behind from the chicken that had shared it's plate-- too perfect to just let slip by.
I didn't just start licking my plate, though I could have. Instead I slopped up the sauce with every last remaining crumb on my plate, making sure the make the most of it. It was tedious, but worth it. And then? Then I looked over at Oliver, who watching his new favorite TV show. Full on, plate in his face, tongue out, lapping up that saucy goodness. Cleary, he knew how to get the job done.
I took a lesson in efficiency from him in that moment and licked my plate too. No regrets. I proceeded to get seconds, and did it a second time on the second plate because, well, CREAM SAUCE.
Plus, this au gratin is made of *kale* and *cauliflower* so I was totally just getting extra nutrients, right?? And you will too when you go back for seconds (not that you have to stop at seconds -- don't hold back. Thirds are totally acceptable too. And fourths. Keep going, go ahead!).
Rosemary, sweet potatoes, a pinch of black pepper and a dash of nutmeg bring the flavors of this casserole together. It's new. It's different. Yet, like most dishes I love, it's still homey and comforting. Did I mention the cream sauce? Mega comfort points right there.
Serves: 4 | Total Time:
- 1 large sweet potato
- 1 head cauliflower
- 1 bunch dino kale
- 1 yellow onion
- 2 cloves garlic
- Salt & Pepper
- 2 tablespoons nutritional yeast
- 1 1/2 cup coconut milk (canned, full fat)
- 1 tablespoon rosemary, fresh, minced
- 1 pinch nutmeg
- 1 teaspoon arrowroot powder
- Preheat oven to 350°F. Dice the onion, mince the garlic, and chopped the kale. Sautee all three together until kale is wilted and onions are transparent.
- While the kale cooks, slice the sweet potato into thin rounds (less than 1/4 inch thick). Layer sweet potatoes in a single layer in a greased 9x9 inch baking pan. Chop florets into small bite-sized pieces (1/2 inch). Spread the florets in an even layer of the potatoes.
- Spread the kale mixture over the cauliflower mixture.
- Whisk together the coconut milk, nutritional yeast, arrowroot powder, salt, pepper, nutmeg, and rosemary. Pour mixture over vegetable in baking dish.
- Place in oven and bake 30-40 minutes, until potatoes are cooked through and creamy sauce is bubbling. Remove from oven, allow to cool 10 minutes before serving.