Cauliflower and Broccoli Casserole

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.