Easy Recipes
Broccoli and Cauliflower Casserole
Ingredients
Method
Preparation
- Preheat your oven to 180°C (350°F).
- In a medium pot, bring salted water to a boil. Add the broccoli florets and cauliflower pieces, cooking for just 2 minutes until slightly tender. Drain and set aside.
Cooking the Vegetables
- In a skillet, heat 1 tablespoon of sunflower oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
- Add the sweet paprika to the onions, stirring until fragrant. Then add the diced tomatoes, followed by the eggs and 1 teaspoon of salt. Stir until mixed thoroughly.
Preparing the Sauce
- In a separate bowl, whisk together 5 tablespoons of sunflower oil with the flour until smooth.
- Gradually add in the 400 ml of milk, whisking continuously until the mixture is lump-free and creamy.
- Stir in the chopped dill, parsley, and shredded cheese until melted and well combined.
Assembly and Baking
- In your baking dish, place the drained broccoli and cauliflower, then pour the cheese sauce over the top, spreading it evenly.
- Bake for 40 minutes or until the top is golden and bubbling.
Serving
- While the casserole is baking, mix together mayonnaise, yogurt, minced garlic, and additional chopped dill in a bowl. Set aside.
- Serve hot with the creamy sauce drizzled on the side for an extra layer of flavor.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To maintain freshness, avoid refrigerating the creamy sauce with the casserole. Reheat in the oven at 180°C (350°F) for about 20-25 minutes or until heated through. If using the microwave, cover your dish and heat in short intervals, stirring occasionally to ensure even warming.