Cobblers are officially my new thing.
And savoury cobblers are my newer new thing and basically what I am planning on eating ALL. WINTER. LONG.
Can you blame me with the creamy cooked winter vegetables and doughy biscuits? This is what my comfort food dreams are made of! (even if they are vegan and paleo comfort food dreams!)
Are you ready to give this Cauliflower and Sweet Potato Cobbler a go?
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This version uses cauliflower and sweet potatoes as the base but you could really sub in any vegetables you want. You could even throw in some lentils or chicken and I bet either one would be delicious!! Rosemary, my favourite winter herb, along with thyme and the creamy broth/coconut milk/nutritional yeast combo add a lot of flavour. It is a rich, creamy and what I want to snuggle up with while eating dinner on the couch, watching Netflix kind of meal.
It’s fairly easy to throw this together but I recommend having all of your veggies chopped and measured before hand so you can just throw them in the pan when needed. I did notice that the vegetables cooked down quite a bit and think that you could even double the vegetables in this to make it a bigger meal if desired.
Since I have never had a cobbler before I started a grain free diet I’m not sure how these biscuits compare to the original. What I do know is that they are delicious, doughy and perfect for eating with some saucy vegetables. Vegan and paleo eaters will love this version making this Cauliflower and Sweet Potato Cobbler a big win all around!!
Looking for other savoury main dishes? Try these:
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Cauliflower and Sweet Potato Cobbler (vegan, paleo)
A creamy vegan and paleo cobbler with cauliflower, sweet potatoes and doughy biscuits. The ultimate winter comfort food!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main course
- Method: Baking
- Cuisine: vegan, dairy free, paleo
1 tbsp ghee or avocado oil
1 onion, small dice
1 clove garlic, minced
2 cups chopped sweet potato
4 cups chopped cauliflower
1 tbsp minced rosemary
1 tsp dried thyme
1 cup broth of choice
1/4 cup full fat coconut milk
3 tbsp nutritional yeast
1 tbsp balsamic vinegar
1/2 tsp garlic powder
1/2 tsp salt*
1 tbsp tapioca flour
For the Biscuits:
1 1/3 cup almond flour
2/3 cup tapioca flour
2 tbsp nutritional yeast
2 tsp minced fresh rosemary
1/2 tsp salt
1 1/2 tsp baking powder
6 tbsp coconut oil
1/2 cup full fat coconut milk
Preheat the oven to 375 F.
In a large oven safe skillet** heat the ghee over medium/low heat. Add the diced onion and garlic and sauté until it starts to get soft(about 5 minutes). Add the sweet potato, cauliflower, rosemary and thyme and cook for another 5 minutes. Meanwhile add the broth, 1/4 cup coconut milk, nutritional yeast, balsamic vinegar, garlic powder, salt and tapioca flour to a blender and blend. Pour the mixture over the vegetables in the skillet and bring to a simmer. As soon as it starts to bubble put it in the preheated oven for 10 minutes.
While the vegetables begin to cook make the biscuits. Add the dry ingredients (almond flour, tapioca flour, nutritional yeast, rosemary, baking powder and salt) to a bowl and whisk. Using your hands incorporate the coconut oil until crumbly. Stir in the coconut milk.
Pull the cobbler out of the oven after ten minutes and scoop the dough into large dollops on top of the vegetables. Sprinkle with ground black pepper and flaky sea salt. Place back in the oven for another 30 minutes, until the biscuits are golden brown. For the last minute or so I like to put it under broil in the oven (keeping a close eye on it) to get the golden top.
Serve Warm. Enjoy!
*if your broth has salt in it be careful how much salt you add to the recipe.
Keywords: cobbler, vegan, paleo, cauliflower, gluten free, dairy free