This broccoli and cauliflower casserole is a fantastic way to incorporate more vegetables into your diet and create a satisfying vegetarian main course. It’s packed with nutrients, bursting with flavor, and surprisingly simple to prepare, making it a perfect choice for busy weeknights or weekend meals.
The combination of tender broccoli and cauliflower florets, along with colorful sweet peppers, is elevated by a creamy egg mixture and a cheesy topping. Fresh herbs add a touch of brightness, while the Italian herbs bring a savory depth of flavor.
This recipe is sure to please vegetarians and non-vegetarians alike! Let’s get cooking!
Ingredients:
1 head of broccoli, cut into florets
1 head of cauliflower, cut into florets
Salt, to taste
1 onion, chopped
Olive oil
2 sweet peppers (red, yellow, orange, or a combination), chopped
Black pepper, to taste
1 teaspoon Italian seasoning (or a blend of your favorite dried herbs)
4 large eggs
1/2 cup (100 ml) heavy cream (or milk)
4 tablespoons all-purpose flour
Fresh dill and parsley, chopped (amount to your preference)
Grated cheese of your choice (cheddar, mozzarella, parmesan, or a blend)
Instructions:
Prepare the Broccoli and Cauliflower: Wash and cut the broccoli and cauliflower into bite-sized florets. In a large pot, bring salted water to a boil. Add the broccoli and cauliflower florets and cook for 3-4 minutes, or until tender-crisp. Drain the vegetables and set them aside.
Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes, or until softened and translucent. Add the chopped sweet peppers and cook for an additional 2-3 minutes, or until softened slightly. Season with salt, black pepper, and Italian seasoning.
Combine the Vegetables: In a large bowl, combine the cooked and drained broccoli and cauliflower florets with the sautéed vegetables.
Prepare the Egg Mixture: In a separate bowl, whisk together the eggs, cream, and salt and pepper to taste. Gradually whisk in the flour until the batter is smooth and there are no lumps.
Assemble and Bake: Preheat your oven to 180°C (350°F). Grease a baking dish with cooking spray or butter. Pour the combined vegetables into the prepared baking dish. Pour the egg mixture evenly over the vegetables. Sprinkle with chopped fresh dill and parsley. Top generously with grated cheese.
Bake and Serve: Bake the casserole for 35-40 minutes, or until the cheese is melted and bubbly, and the egg mixture is set in the center. Remove from the oven and let cool slightly before serving.
More Info:
For a richer flavor, substitute full-fat cream or sour cream for the heavy cream in the egg mixture.
Feel free to experiment with different vegetables. Chopped zucchini, mushrooms, or carrots would all be delicious additions to this casserole.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Conclusion:
This broccoli and cauliflower casserole is a healthy and flavorful vegetarian dish that’s perfect for any occasion. It’s easy to prepare, uses readily available ingredients, and is sure to be a crowd-pleaser. So next time you’re looking for a satisfying and nutritious vegetarian meal, give this recipe a try!