Vegetable Bake with Broccoli, Cauliflower, and Creamy Mustard Sauce
Ingredients
For the Vegetable Bake:
Eggs: 4 large
Salt: To taste
Black pepper: To taste
Italian herbs: 1 tsp
Flour: 1 cup (125 g)
Milk: 400 ml (1 ¾ cups)
Dill: 2 tbsp, chopped
Parsley: 2 tbsp, chopped
Broccoli: 1 head, cut into florets
Cauliflower: 1 head, cut into florets
Onion: 1, finely chopped
Vegetable oil: 2 tbsp
Garlic: 1 clove, minced
Carrot: 1, grated
Bell pepper: 1, diced
Olive oil: 2 tbsp
Cherry tomatoes: 200 g (7 oz), halved
Cheese: 150 g (5 oz), grated
For the Mustard Sauce:
Yogurt: 2 tbsp
Mayonnaise: 1 tbsp
Mustard: 1 tbsp
Pickled cucumber: 1/2, finely chopped
Directions
Prepare the Vegetables:
Pour boiling water over the broccoli florets.
Add salt and let them sit for 10 minutes. Drain.
Boil the cauliflower in salted water for 5 minutes. Drain and set aside.
Prepare the Base:
3. In a mixing bowl, whisk the eggs, salt, black pepper, Italian herbs, and flour.
Gradually add the milk, whisking until smooth. Stir in chopped dill and parsley.
Cook the Vegetables:
4. Heat vegetable oil in a pan over medium heat. Sauté the onion and garlic until fragrant.
5. Add the grated carrot and diced bell pepper.
Cook for 5–7 minutes until softened.
6. Mix in the boiled broccoli, cauliflower, and halved cherry tomatoes. Season with salt and black pepper.
Assemble the Bake:
7. Preheat the oven to 180°C (350°F). Grease a baking dish with olive oil.
8. Spread the sautéed vegetables evenly in the dish. Pour the egg and milk mixture over the top.
9. Sprinkle grated cheese evenly over the surface.
Bake:
10. Bake in the preheated oven for 40 minutes, or until golden brown and set.
Prepare the Mustard Sauce:
11. In a small bowl, mix yogurt, mayonnaise, mustard, and finely chopped pickled cucumber.
Serve:
12. Serve the bake hot, drizzled with the mustard sauce or with the sauce on the side.
Serving Suggestions
Pair with a side of crusty bread or a fresh green salad.
Serve as a main dish or alongside roasted meats.
Cooking Tips
Substitute cheddar or mozzarella for the cheese topping based on your preference.
Add a pinch of chili flakes to the sauce for a spicy kick.
Ensure the vegetables are drained well to avoid a watery bake.