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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.
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