I make this veggie casserole every weekend! Cauliflower and broccoli cook up so delicious!

This recipe creates a comforting and delicious casserole packed with roasted vegetables and a creamy egg custard. It’s perfect for a satisfying vegetarian main course.

Ingredients:

Instructions:

1. Prepare the Vegetables:

   • Cut the broccoli and cauliflower into small florets.
   • In a large pot of boiling water with 2 tablespoons of milk and salt, cook the florets for 2 minutes. Drain and set aside.

2. Sauté the Vegetables:

   • Heat olive oil in a skillet over medium heat.
   • Sauté the chopped onion until softened.
   • Add the diced carrot and cook for 3 minutes.
   • Add bell peppers and cherry tomatoes.
   • Sauté until softened, then stir in chopped parsley.

3. Make the Egg Mixture:

   • In a bowl, whisk together eggs, heavy cream, black pepper, turmeric, and salt.
   • Slowly whisk in the flour until no lumps remain.
   • Fold in the grated cheese.

4. Assemble and Bake:

   • Preheat oven to 350°F (180°C).
   • In a baking dish, combine the cooked broccoli and cauliflower with the sautéed vegetables.
   • Pour the egg mixture over the vegetables and toss to coat.
   • Bake for 40 minutes, or until the casserole is set and the top is golden brown.

5. Make the Yogurt Sauce:

   • In a small bowl, whisk together Greek yogurt, mayonnaise, chopped garlic, and chopped dill.

6. Serve:

   • Let the casserole cool slightly before serving.
   • Top with the yogurt sauce and enjoy!