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This vibrant and nutritious Cauliflower and Broccoli Vegetable Casserole is packed with an array of fresh vegetables, making it a perfect dish for any meal. Topped with a flavorful garlic sauce, this casserole is sure to delight your taste buds and provide a healthy, satisfying option for your dinner table.
Preparation Time:
Total Time: 1 hour and 15 minutes
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
For the Casserole:
1 cauliflower
Salt (1 teaspoon for boiling, plus additional to taste)
1 broccoli
2 tablespoons milk
1 leek
Olive oil
8 mushrooms
Black pepper
1 yellow bell pepper
1 branch of cherry tomatoes
4 eggs
2.5 cups (500 ml) milk
130g (4.58 oz) flour
Dill and parsley
2 cloves garlic (for casserole)
150g (5.29 oz) cheese
2 tablespoons mayonnaise
2 tablespoons Greek yogurt or sour cream
2 cloves garlic (for sauce)
Additional salt to taste
Directions:
Continued on the next page
Prepare the Vegetables:
Cut the cauliflower into florets and fill a pot with water. Add 1 teaspoon of salt and bring to a boil. Cook the cauliflower for 5 minutes until tender. Drain and set aside.
Fill another pot with water and add 1 teaspoon of salt. Bring to a boil. Cut the broccoli into florets and add to the boiling water. Cook for 2 minutes, then drain and set aside.
Cook the Vegetables:
Chop the leek and slice the mushrooms.
Heat olive oil in a pan over medium heat. Add the leeks and fry until they soften.
Add the mushrooms, salt, and black pepper, and cook until the mushrooms are done.
Slice the yellow bell pepper and add it to the pan. Stir and cook until the vegetables are well mixed and cooked.
Assemble the Casserole:
Preheat the oven to 180°C (350°F).
Place the cooked cauliflower and broccoli in a baking dish. Add the sautéed vegetables and cherry tomatoes.
In a bowl, whisk together the eggs, 2.5 cups of milk, flour, dill, parsley, and 2 cloves of minced garlic. Pour this egg mixture over the vegetables in the baking dish.
Sprinkle 150g of cheese on top.
Bake:
Bake in the preheated oven for 40 minutes until the top is golden and the casserole is set.
Make the Sauce:
In a small bowl, mix together 2 tablespoons of mayonnaise, 2 tablespoons of Greek yogurt or sour cream, salt to taste, and 2 cloves of minced garlic. This creates a very aromatic and tasty sauce to serve with the casserole.
Serve:
Let the casserole cool slightly before serving. Serve slices of the casserole with a dollop of the garlic sauce on top. Enjoy your delicious dinner!
Serving Suggestions:
Pair the casserole with a fresh green salad.
Serve with a slice of crusty bread to soak up the delicious sauce.
Add a side of roasted potatoes for a more substantial meal.
Cooking Tips:
Ensure vegetables are evenly chopped for uniform cooking.
Use a variety of cheeses for added flavor complexity.
The garlic sauce can be made ahead of time and stored in the refrigerator.
Nutritional Benefits:
Rich in vitamins and minerals from a variety of fresh vegetables.
High in protein from the eggs and cheese.
Contains probiotics from the Greek yogurt or sour cream.
Dietary Information:
Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free: Can be made gluten-free by substituting the flour with a gluten-free alternative.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
It’s a versatile dish that can be served for any meal.
Packed with a variety of vegetables, it’s both healthy and flavorful.
The garlic sauce adds a delightful aromatic finish to the dish.
Conclusion:
This Cauliflower and Broccoli Vegetable Casserole is a wholesome and delicious meal that brings together a medley of fresh vegetables and flavors. It’s easy to prepare, nutritious, and perfect for any occasion. Enjoy this delightful casserole with your favorite sides and relish the harmony of tastes and textures in every bite.
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