This Broccoli and Cauliflower Bake celebrates Spanish cuisine by turning simple vegetables into a delicious dish that is a treat for the senses. The dish is a lovely mix of colors, textures, and flavors, where each ingredient contributes perfectly. The smooth mixture, flavored with dill and parsley, covers the soft florets, and the crispy cheese topping adds a nice contrast. This recipe shows how basic, fresh ingredients can make a meal that is both cozy and exciting, encouraging you to discover the delicious food of Spain without leaving your house.
This dish is not only tasty but also shows how versatile and healthy vegetables can be. It’s a great option for people looking to eat more plant-based foods. Whether you serve it as the main dish or a side, it will surely make everyone happy, adding warmth, happiness, and a bit of Spanish style to your meal. Let this recipe for Broccoli and Cauliflower Bake encourage you to appreciate the goodness of vegetables in your cooking. Make dishes that are healthy and delicious, pleasing both your eyes and taste buds.
Complete Recipe:
List of items needed:
For the Veggies:
900 grams of broccoli
450 grams (1 pound) of cauliflower
4 tablespoons of milk
Add salt as needed.
1 onion, chopped into small pieces.
1 carrot, cut into small pieces.
1 pepper, chopped finely
2 pieces of garlic, finely chopped
100 grams (3.5 ounces) of grated cheese
For the mixture:
4 eggs
1 teaspoon of salt
5 tablespoons of olive oil
2 cups of milk
1 measure of flour
Dill, cut into small pieces.
Finely chopped parsley
For the dressing:
2 tablespoons of yogurt or sour cream
2 tablespoons of mayonnaise
1 piece of garlic, finely chopped
Dill, cut into small pieces.
Instructions:
Prepare the vegetables. Chop the broccoli and cauliflower into small pieces. Cut the onion, carrot, and bell pepper into small pieces. Chop the garlic.
Prepare the vegetables: In a big pot, heat water with salt until it boils. Put the broccoli and cauliflower in the pot and cook for around 5 minutes until they are soft. Drain and put to the side.
In a pan, heat some olive oil and cook the onion, carrot, bell pepper, and garlic until they are soft.
Mix the cooked vegetables with the sautéed onions in a big bowl. Put 4 tablespoons of milk and stir softly. Put the mixture in a baking dish that has been greased.
Prepare the dough: In another bowl, mix the eggs, salt, olive oil, milk, and flour until the mixture is smooth. Add chopped dill and parsley. Pour the mixture over the vegetables in the baking dish.
Cooking tip: Add shredded cheese on top of the dough. Cook in an oven that has been heated to 180°C (350°F) for around 40 minutes, or until the top is golden and the mixture is firm.
Make the sauce by combining yogurt or sour cream, mayonnaise, minced garlic, and chopped dill.
Serve the broccoli and cauliflower bake with the sauce on the side.
Time to prepare: 20 minutes | Time to cook: 40 minutes | Total time: 60 minutes | Calories: 220 calories per portion | Portions: 6 portions