This Broccoli and Cauliflower Casserole is a delicious and easy recipe that’s perfect for a satisfying weekend meal. It’s packed with nutritious vegetables, creamy sauce, and a cheesy topping, making it a crowd-pleaser for all ages.
Ingredients:
- For the Vegetables:
- 1 head cauliflower, cut into florets
- 1 head broccoli, cut into florets
- 1 leek, sliced
- 8 mushrooms, sliced
- 1 yellow bell pepper, chopped
- 1 branch of cherry tomatoes
- Olive oil for frying
- Salt and black pepper to taste
- For the Egg Mixture:
- 4 eggs
- 2.5 cups (500 ml) milk
- 130 grams (4.58 oz) all-purpose flour
- Fresh dill and parsley, chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
- For the Topping:
- 150 grams (5.29 oz) grated cheese (cheddar, mozzarella, or a blend)
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt or sour cream
- 2 cloves garlic, minced
- Salt to taste
Instructions:
-
Cook the Cauliflower:
- Cut the cauliflower into bite-sized florets.
- In a large pot of boiling water, add 1 teaspoon of salt and 2 tablespoons of milk. This addition of milk helps prevent the cauliflower from browning while cooking.
- Add the cauliflower florets and cook for 5 minutes.
- Drain the cooked cauliflower and set it aside.
-
Broccoli Takes a Dip:
- Following the same method, prepare the broccoli by cutting it into florets.
- In a separate pot of boiling water with 1 teaspoon of salt, cook the broccoli florets for 2 minutes.
- Drain the cooked broccoli and set it aside.
-
Sautéing the Veggies:
- Heat olive oil in a large frying pan over medium heat.
- Add the sliced leeks and cook them until softened and translucent.
- Add the sliced mushrooms to the pan and season with salt and black pepper. Sauté them until cooked through.
- Add the chopped yellow bell pepper and cook for a few more minutes, allowing it to soften slightly.
- Finally, stir in the cherry tomatoes and remove the pan from heat.
-
Whisk Up the Eggs:
- In a large bowl, whisk together the eggs, milk, flour, chopped fresh dill and parsley, and minced garlic. Season the mixture with salt and black pepper to taste.
-
Assemble and Bake:
- Preheat your oven to 180°C (350°F). Grease a baking dish.
- In the prepared baking dish, combine the cooked cauliflower, broccoli, and the sauteed vegetables from the pan.
- Pour the egg mixture over the vegetables in the baking dish, ensuring everything is evenly coated.
-
The Cheesy Topping:
-
Bake to Golden Perfection:
- Place the casserole in the preheated oven and bake for 30-35 minutes, or until the center is set and the top is golden brown.
-
Serve and Enjoy!
- Remove the baked casserole from the oven and let it cool slightly before serving. This allows the casserole to set further and prevents it from being runny.
- Enjoy this delicious and comforting Broccoli and Cauliflower Casserole as a main dish or side dish.
Tips:
- Feel free to use frozen broccoli and cauliflower florets for convenience. If using frozen, skip the boiling step and thaw them according to package instructions before adding them to the casserole.
- For a richer flavor, substitute heavy cream for the milk in the egg mixture.
- You can customize the vegetables in this recipe. Try adding other options like chopped carrots, peas, or chopped zucchini.
Conclusion:
This Broccoli and Cauliflower Casserole offers a perfect combination of healthy vegetables, creamy sauce, and a cheesy topping. It’s easy to prepare, perfect for feeding a crowd, and sure to become a new weekend favorite!