Broccoli and Cauliflower Bake with Roasted Peppers and Cheese

This broccoli and cauliflower casserole is the kind of recipe that earns a permanent spot in your weekly meal rotation. Combining tender vegetables with a savory tomato-pepper base, all bound together with a light yogurt batter and topped with melted mozzarella, this dish transforms humble ingredients into something truly special. The colorful presentation makes it look impressive enough for guests, yet it’s simple enough for a relaxed family dinner. Each bite delivers a perfect balance of textures—from the tender vegetables to the golden, cheesy top—while the homemade garlic sauce adds a tangy finishing touch that ties everything together beautifully.

Ingredients

For the Vegetable Base:

• 1 large onion, diced
• 3 tbsp olive oil
• 1-2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 3 medium tomatoes, diced
• 1 tsp salt
• 1 tsp dried oregano

For the Vegetables:

• 1 large head broccoli, cut into florets (approximately 400g / 14 oz)
• 1 medium head cauliflower, cut into florets (approximately 400g / 14 oz)
• 2 tsp salt (for blanching water)

For the Batter:

• 3 large eggs
• 5 tbsp (75ml) olive oil
• 150g (2/3 cup) plain yogurt
• 130g (1 cup) all-purpose flour
• 200ml (3/4 cup + 2 tbsp) milk
• 1/2 tsp salt
• 1 tbsp sunflower oil (for greasing)
• Fresh parsley, chopped (2 tbsp)
• 200g (7 oz) mozzarella cheese, shredded

For the Garlic Sauce:

• 50g (3 tbsp) plain yogurt
• 30g (2 tbsp) ketchup
• 30g (2 tbsp) mayonnaise
• 1 clove garlic, minced

Instructions

Prepare the Pepper and Tomato Base:

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until it begins to soften. Add the minced garlic and cook for another minute until fragrant and lightly golden. Stir in the diced red and yellow bell peppers, mixing well to coat them in the oil. Cover the skillet with a lid and cook for 10-12 minutes over medium-low heat, stirring occasionally to prevent sticking and ensure even cooking.

Add Tomatoes and Seasonings:

Once the peppers have softened, add the diced tomatoes to the skillet along with 1 teaspoon of salt and 1 teaspoon of dried oregano. Stir everything together and continue cooking uncovered for 8-10 minutes, stirring occasionally, until the tomatoes break down and most of the excess liquid has evaporated. The mixture should become thick and jammy. Remove from heat and set aside to cool slightly.

Blanch the Vegetables:

Bring a large pot of water to a boil and add 2 teaspoons of salt. Add the broccoli and cauliflower florets to the boiling water. Cook for 2-4 minutes until the vegetables are bright in color and slightly tender but still firm. They should not be completely cooked through as they’ll continue cooking in the oven. Drain the vegetables in a colander and rinse briefly with cold water to stop the cooking process. Allow them to cool and drain thoroughly.

Prepare the Yogurt Batter:

In a large mixing bowl, crack 3 eggs and add a pinch of salt. Whisk until the eggs are well beaten. Add 5 tablespoons of olive oil, 150g of yogurt, and 200ml of milk. Whisk together until smooth and well combined. Gradually add 130g of flour while whisking continuously to prevent lumps from forming. Continue whisking until you have a smooth, pourable batter similar to pancake batter consistency.

Assemble the Casserole:

Preheat your oven to 180°C (350°F). Grease a large round or rectangular baking dish (approximately 28-30cm / 11-12 inches in diameter) with 1 tablespoon of sunflower oil. Spread the cooled pepper and tomato mixture evenly across the bottom of the dish. Arrange the blanched broccoli and cauliflower florets over the pepper mixture, distributing them evenly and creating an attractive pattern. Sprinkle chopped fresh parsley over the vegetables.

Add Batter and Cheese:

Pour the prepared yogurt batter evenly over the vegetables in the baking dish, making sure it seeps down between the florets. Gently shake the dish to help the batter settle. Sprinkle the shredded mozzarella cheese evenly over the top, covering the entire surface.

Bake the Casserole:

Place the baking dish in the preheated oven and bake for 40 minutes at 180°C (350°F). The casserole is done when the top is golden brown and bubbly, the cheese has melted beautifully, and a knife inserted into the center comes out clean. The edges should be slightly crispy and golden.

Make the Garlic Sauce:

While the casserole bakes, prepare the garlic sauce. In a small bowl, combine 50g of yogurt, 30g of ketchup, 30g of mayonnaise, and 1 clove of minced garlic. Whisk everything together until smooth and well blended. Taste and adjust seasoning if needed. Refrigerate until ready to serve.

Serve:

Remove the casserole from the oven and let it rest for 5-10 minutes before slicing. This allows the batter to set completely and makes serving easier. Cut into wedges or squares and serve warm with the garlic sauce drizzled on top or served on the side.

Time & Servings

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 75 minutes
Servings: 6-8 portions

Nutrition (per serving): Calories: 320 | Protein: 15g | Carbohydrates: 24g | Fat: 19g | Fiber: 4g

Why This Recipe Works

This broccoli and cauliflower bake is packed with nutritional benefits that make it an excellent choice for health-conscious families. Both broccoli and cauliflower are cruciferous vegetables rich in vitamins C and K, fiber, and powerful antioxidants that support immune function and may help reduce inflammation. The combination of yogurt and eggs in the batter provides high-quality protein and calcium for bone health, while the bell peppers add a generous dose of vitamin A and antioxidants. The use of olive oil contributes heart-healthy monounsaturated fats, and the modest amount of cheese provides additional protein and calcium without overwhelming the dish. This casserole demonstrates that eating nutritious vegetables can be absolutely delicious, with the creamy batter and melted cheese transforming simple ingredients into a satisfying meal that even picky eaters will enjoy.