Name: Cauliflower and Broccoli Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4–6 servings
Cuisine: European Inspired
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

12 steps

Bring a pot of water to a boil and cook the cauliflower for 5 minutes.
Add broccoli to the boiling water and cook for 2 minutes.
Fry chopped onion in olive oil over medium heat.
Add chopped carrot and yellow bell pepper; stir.
Add peeled and chopped potatoes, season with salt, black pepper, basil, and dried garlic; cook covered for 5-7 minutes.
In a separate pan, melt butter, then stir in flour to make a roux.
Gradually add vegetable broth, stirring constantly.
Add milk and continue stirring until smooth.
Mix the sauce with the cooked vegetables and add mozzarella cheese; stir well.
Transfer to a baking dish and bake at 180°C (350°F) for 15 minutes.
Prepare a topping by mixing Greek yogurt or sour cream, mayonnaise, minced garlic, chopped dill, and sliced cucumber; season with salt and black pepper.
Serve the casserole hot with the yogurt sauce on top.

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