Cauliflower and Broccoli Casserole
Recipe summary
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.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
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
Tips and storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
