One day I spied that my lovely friend Sarah, the all knowing seaweed queen, had sprinkled her cheesy potato bake with seaweed. It looked so delicious & she suggested that cauliflower would go too - which was perfect because I had some old cauliflower in the fridge begging to be eaten! The seaweed sprinkled on top provides this dish with a hint of umami which is a great side to a fish or chicken main.

I use ALG Original seaweed on mine, which is my Sarah’s seaweed baby. You can find more about her & her culinary genius on her website.

Serves four as a side dish

Ingredients

3 medium sized red washed potatoes, cut into even pieces
½ cauliflower head, cut into even pieces
60-80ml vegetable stock (or chicken stock, if you prefer)
50g shredded cheddar cheese
salt & pepper, to taste
1-2 tsp ALG Original seaweed

Method

Preheat oven to 180 degC, and set aside an ovenproof dish big enough to fit you potato & cauliflower. In a pot, par boil the potatoes and cauliflower in salted water so that they are almost cooked - just a little bit firm to touch, then remove them from the heat.

In the oven proof dish, layer the potatoes and cauliflower with the cheese so that it is all evenly distributed. Pour the stock over the top, season with salt & pepper. Bake for 20 minutes, or until cheese on the top is nicely browned. Once cooked, remove from the oven & sprinkle seaweed on top just before serving!

Serve immediately as that’s when its tastiest! If you do have leftovers, they can keep in the fridge for three days - just reheat it in the microwave.
If you can't get your hands on ALG Seaweed yet, try cutting up roasted nori sheets and sprinkling over the bake prior to serving.