This F45-approved cheesy cauliflower bake is comfort food minus the calories

This cheesy cauliflower bake is perfect for those nights when you want comfort food without the guilt. 

You don’t need to be a F45 addict to enjoy this wholesome recipe.

It’s a low-effort dish made with the healthiest (and yummiest) carbs: sweet potato and cauliflower. And with two types of cheeses involved, it’ll be a truly satisfying bake that you can easily refrigerate for the next day.

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Serves 2


  • 400g uncooked cauliflower, chopped
  • 200g uncooked sweet potato, chopped
  • 40g shallots, chopped
  • 50g parsley, chopped
  • 2 garlic cloves
  • 1 tbsp. turmeric
  • 60g feta cheese, crumbled
  • 100g ricotta cheese
  • 1 tbsp. Italian herbs
  • 1 tbsp. extra virgin olive oil


  1. Preheat oven to 180 degrees.
  2. Bring water to the boil in a saucepan over medium temperature. Add the sweet potato to the water and cook for eight minutes.
  3. Add the cauliflower to the water and cook for a further five minutes. Drain the water and transfer the sweet potato and cauliflower to a baking dish.
  4. Mix through the olive oil, garlic, Italian herbs, turmeric, shallots and parsley.
  5. Spread the ricotta cheese over the top. Sprinkle the feta cheese over the ricotta cheese.
  6. Bake in the oven for 20 minutes or until golden brown on the top.
  7. Divide the cauliflower cheesy bake into two serves.
  8. Dish one serving of the bake on a plate and refrigerate the leftover meal for tomorrow’s dinner.


  • Calories, 390
  • Protein, 20.0g
  • Fat, total, 20.1g
  • Fat, saturated, 8.7g
  • Carbohydrate, 23.1g
  • Sugars, 14.1g
  • Sodium, 704mg