Discover this amazing vegetable casserole that’s so delicious, nobody will believe it contains no eggs! This colorful, nutrient-packed dish combines fresh cauliflower, broccoli, and vibrant vegetables in a creamy, dairy-based sauce that’s both satisfying and wholesome. Perfect for those avoiding eggs or simply wanting a lighter, healthier comfort food option. The secret lies in creating a rich, velvety texture using a clever combination of milk, cheese, and vegetables that delivers all the satisfaction of traditional casseroles without the heaviness!
Ingredients
For the Vegetable Casserole:
- 1 medium cauliflower head, cut into florets
- 1 medium broccoli head, cut into florets
- 1 large onion, sliced
- 1 carrot, sliced
- 1 yellow bell pepper, sliced
- 3 medium potatoes, cubed
- 2 tablespoons olive oil
- 1 teaspoon salt (for cooking vegetables)
- Black pepper to taste
- 1 teaspoon dried basil
- 1 teaspoon dried garlic powder
For the Creamy Sauce:
- 3 tablespoons (45g) butter
- 3 tablespoons (24g) all-purpose flour
- 2 cups (500ml) vegetable broth
- ½ cup (100ml) milk
- 3.5 oz (100g) mozzarella cheese, grated
- Salt and black pepper to taste
- ½ teaspoon dried basil
For the Cucumber Dill Sauce:
- 2 teaspoons Greek yogurt or sour cream
- 1 teaspoon mayonnaise
- 1 garlic clove, minced
- 1 small cucumber, diced
- Fresh dill, chopped
- Salt and black pepper to taste
Instructions
Prepare the Vegetables:
- Bring a large pot of salted water to boil. Add cauliflower florets and cook for 5 minutes. Remove and set aside.
- In the same boiling water, cook broccoli florets for 2 minutes. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add sliced onion and cook until softened, about 5 minutes.
- Add sliced carrot and yellow bell pepper to the skillet. Cook for 3-4 minutes.
- Add cubed potatoes, salt, black pepper, dried basil, and garlic powder. Mix well.
- Cover and cook for 5-7 minutes until potatoes start to soften.
Make the Creamy Sauce: 7. In a saucepan, melt butter over medium heat. Add flour and whisk constantly for 1 minute. 8. Gradually add vegetable broth while whisking to prevent lumps. 9. Add milk and continue whisking until sauce thickens, about 3-4 minutes. 10. Season with salt, pepper, and basil. Remove from heat.
Assemble and Bake: 11. Preheat oven to 350°F (180°C). 12. In a large baking dish, combine the cooked cauliflower, broccoli, and sautéed vegetable mixture. 13. Pour the creamy sauce over the vegetables and mix gently. 14. Top with grated mozzarella cheese. 15. Bake for 15 minutes until cheese is golden and bubbly.
Prepare the Cucumber Dill Sauce: 16. In a small bowl, mix Greek yogurt, mayonnaise, minced garlic, diced cucumber, and chopped dill. 17. Season with salt and pepper. Serve alongside the casserole.
Time, Serving & Nutrition
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 6 people
- Calories per serving: ~220 calories
- Protein: 9g | Carbs: 28g | Fat: 8g
Why This Recipe is Outstanding
This eggless vegetable casserole delivers exceptional nutritional value while proving that healthy food can be incredibly satisfying. The combination of cruciferous vegetables like broccoli and cauliflower provides powerful antioxidants, vitamin C, and cancer-fighting compounds. These vegetables are also rich in fiber, supporting digestive health and helping maintain stable blood sugar levels.
The colorful bell peppers and carrots add beta-carotene and vitamin A for eye health and immune support. Potatoes contribute potassium and complex carbohydrates for sustained energy. By using a milk-based sauce instead of eggs, this recipe is lighter while still providing calcium and protein from the dairy components.
The dish is naturally lower in cholesterol than traditional egg-based casseroles while maintaining all the comfort food appeal. The addition of fresh herbs and the cucumber dill sauce provides probiotics and additional vitamins, making this a complete, balanced meal that nourishes your body while satisfying your taste buds completely.