Cauliflower and Broccoli Casserole
At a glance
A healthy, egg-free vegetable casserole made with cauliflower, broccoli, potatoes, and a creamy cheese sauce, baked until golden.
Ingredients
- 1 cauliflower
- 1 broccoli
- 1 onion
- 1 carrot
- 1 yellow bell pepper
- 3 potatoes
- Salt 1 teaspoon
- Olive oil
- Basil
- Dried garlic
- Butter 3 tablespoons
- Flour 3 tablespoons
- Vegetable broth 2 cups / 500 ml
- Milk 1/2 cup / 100 ml
- Mozzarella 100g / 3.52oz
- Greek yogurt or sour cream 2 teaspoons
- Mayonnaise 1 teaspoon
- 1 garlic
- Dill
- 1 cucumber
- Black pepper
Method
- 1
Bring a pot of water to a boil and cook the cauliflower for 5 minutes.
- 2
Add broccoli to the boiling water and cook for 2 minutes.
- 3
Fry chopped onion in olive oil over medium heat.
- 4
Add chopped carrot and yellow bell pepper; stir.
- 5
Add peeled and chopped potatoes, season with salt, black pepper, basil, and dried garlic; cook covered for 5-7 minutes.
- 6
In a separate pan, melt butter, then stir in flour to make a roux.
- 7
Gradually add vegetable broth, stirring constantly.
- 8
Add milk and continue stirring until smooth.
- 9
Mix the sauce with the cooked vegetables and add mozzarella cheese; stir well.
- 10
Transfer to a baking dish and bake at 180°C (350°F) for 15 minutes.
- 11
Prepare a topping by mixing Greek yogurt or sour cream, mayonnaise, minced garlic, chopped dill, and sliced cucumber; season with salt and black pepper.
- 12
Serve the casserole hot with the yogurt sauce on top.
Want to make your own printable recipe card?
ChefScribe turns YouTube cooking videos into clean ingredients, steps and print-friendly recipe cards.
Get 6 free recipes every month.
Original video
Source video from Frische Rezepte. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=LvJ3nKeNBfQ
Source details
Full credit remains with the original creator.
Tips and storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
