Ingredients:
For the Casserole:
450 g cauliflower
300 g broccoli
Water
Salt, to taste
2 tbsp milk
Olive oil
1 onion, chopped
1 carrot, grated
Parsley, chopped
2 red bell peppers, chopped
230 g cherry tomatoes, halved
5 eggs
Black pepper, to taste
Curry powder, to taste
200 ml heavy cream
100 g flour
70 g cheese, grated
For the Sauce:
2 tbsp Greek yogurt
1 tbsp mayonnaise
2 cloves garlic, minced
Dill, chopped
Directions:
Prepare the Vegetables:
Cut the cauliflower and broccoli into florets.
Bring a pot of water to a boil, add salt, and cook the cauliflower and broccoli with 2 tablespoons of milk for about 2 minutes after boiling. Drain and set aside.
Sauté the Vegetables:
In a large skillet, heat olive oil over medium heat.
Add the chopped onion and fry until tender.
Add the grated carrot and continue to fry for about 3 minutes.
Add the chopped parsley and red bell peppers, and cook for a few more minutes.
Add the cherry tomatoes and cook until all vegetables are tender.
Prepare the Egg Mixture:
In a large bowl, beat the eggs.
Add salt, black pepper, curry powder, heavy cream, and flour. Mix well until smooth.
Assemble the Casserole:
Preheat your oven to 180°C (350°F).
In a greased baking dish, layer the cooked cauliflower and broccoli.
Add the sautéed vegetables on top.
Pour the egg mixture over the vegetables.
Sprinkle the grated cheese on top.
Bake:
Bake in the preheated oven for about 40 minutes, or until the top is golden brown and the casserole is set.
Prepare the Sauce:
In a small bowl, combine Greek yogurt, mayonnaise, minced garlic, and chopped dill. Mix well.
Serve:
Let the casserole cool slightly before serving.
Serve with a dollop of the Greek yogurt and garlic sauce on top.
Serving Suggestions:
Pair the casserole with a fresh green salad or crusty bread.
Enjoy as a main dish or as a side with grilled chicken or fish.
Cooking Tips:
Ensure the cauliflower and broccoli are cooked until tender but not mushy.
Adjust the seasoning to your taste before baking.
Nutritional Benefits:
Cauliflower and Broccoli: Rich in vitamins C and K, and high in fiber.
Carrots and Bell Peppers: Packed with vitamins A and C.
Eggs: Provide high-quality protein and essential nutrients.
Dietary Information:
Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free Option: Use gluten-free flour if needed.
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 hearty and nutritious meal packed with a variety of vegetables.
Easy to prepare and perfect for family dinners.
The combination of fresh vegetables and creamy cheese sauce is irresistible.
Conclusion:
This hearty vegetable casserole is a delicious and nutritious dish that’s perfect for any meal. Whether you’re enjoying it fresh out of the oven or as leftovers, this casserole is sure to be a hit at your table.
