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1. Prepare the Vegetables:
Boil Cauliflower and Broccoli: 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.
2. Sauté the Vegetables:
Heat Oil: In a large skillet, heat olive oil over medium heat.
Cook Onions: Add the chopped onion and sauté until tender and translucent.
Add Carrot: Stir in the grated carrot and continue to sauté for about 3 minutes.
Add Bell Peppers and Parsley: Add the chopped parsley and red bell peppers, cooking for a few more minutes.
Cook Tomatoes: Finally, add the halved cherry tomatoes and cook until all the vegetables are tender. Remove from heat.
3. Prepare the Egg Mixture:
Beat Eggs: In a large bowl, beat the eggs.
Add Seasoning: Add salt, black pepper, and curry powder to taste.
Add Cream and Flour: Pour in the heavy cream and gradually whisk in the flour until the mixture is smooth and well combined.
4. Assemble the Casserole:
Preheat Oven: Preheat your oven to 180°C (350°F).
Layer Vegetables: In a greased baking dish, layer the cooked cauliflower and broccoli evenly.
Add Sautéed Vegetables: Spread the sautéed vegetable mixture over the cauliflower and broccoli.
Pour Egg Mixture: Pour the egg and cream mixture over the vegetables, ensuring even coverage.
Top with Cheese: Sprinkle the grated cheese evenly over the top.
5. Bake:
Bake Casserole: Place the casserole in the preheated oven and bake for about 40 minutes, or until the top is golden brown and the casserole is set in the middle.
6. Prepare the Sauce:
Mix Ingredients: In a small bowl, combine the Greek yogurt, mayonnaise, minced garlic, and chopped dill. Mix well until smooth.
7. Serve:
Cool Slightly: Allow the casserole to cool slightly before slicing and serving.
Add Sauce: Serve each portion with a dollop of the Greek yogurt and garlic sauce on top for added flavor.
Serving Suggestions:
Pair with a Salad: Serve the casserole with a fresh green salad or crusty bread for a complete meal.
As a Side Dish: Enjoy as a hearty side dish alongside grilled chicken, fish, or tofu.
Cooking Tips:
Tender Vegetables: Ensure the cauliflower and broccoli are cooked until tender but not mushy to maintain a good texture.
Seasoning: Adjust the seasoning to your taste before baking. You can also add other herbs and spices for extra flavor.
Cheese Options: Feel free to experiment with different cheeses, such as mozzarella, gouda, or parmesan, for varied flavors.
Nutritional Benefits:
Cauliflower and Broccoli: Rich in vitamins C and K, and high in fiber, which supports digestive health.
Carrots and Bell Peppers: Packed with vitamins A and C, promoting eye health and immune function.
Eggs: Provide high-quality protein and essential nutrients like vitamin B12 and choline.
Dietary Information:
Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free Option: Use gluten-free flour to make this dish gluten-free.
Low Carb: For a lower-carb option, you can reduce the amount of flour or substitute it with almond flour.
Storage:
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat individual portions in the microwave or the entire casserole in the oven at 180°C (350°F) until warmed through.
Why You’ll Love This Recipe:
Nutritious and Filling: It’s a hearty and nutritious meal packed with a variety of vegetables.
Family-Friendly: Easy to prepare and perfect for family dinners.
Flavorful: 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. Its blend of flavors, textures, and wholesome ingredients make it a standout dish that everyone will love. Bon appétit!
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