Pork and Veggie Bake
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GF | EF | RSF | NF
- Steamer
- Blender or Food Processor
- Baking Dish:
- Knife and Cutting Board
- Grater
- Oven
- Seasoning Tools:
- Optional: Meat Thermometer
- 900g sweet potato
- 480g cauliflower
- 500g pork mince (could use chicken mince here instead if you wish)
- 100g goats cheese
- 1/4 cup broth*
- 2 tbsp thyme
- 1/4 cup Parmesan cheese to top
Peel and wash the sweet potatoes. Slice into quarters and steam until halfway cooked
Cut the cauliflower florets and steam until soft
Blend the cauliflower while hot with the goats cheese and broth. With the broth, add slowly until you have reached your desired consistency with the cauliflower sauce (it should resemble a thick but runny white sauce like a lasagne). You may need to add a touch less or more broth. Season the sauce with salt to taste
Slice the sweet potatoes lengthways into thin pieces
Begin layering the dish lasagne style – beginning with the sweet potatoes, cauliflower sauce, a thin layer of uncooked pork mince and a sprinkle of thyme. Season each layer of sweet potato and pork mince with a little salt if appropriate. Continue this process until all of the ingredients are used
Finish the top layer with the cauliflower sauce and grate over the parmesan cheese
Bake in a preheated oven on 180 degrees for 30 minutes until golden on top
Able to be frozen: yes
Age Appropriate: when tolerating dairy
Recipe for Boob to Food by Jane Houston
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
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