Weekly Veggie Casserole with Cauliflower and Broccoli

A delicious and nutritious veggie casserole is a fantastic way to incorporate more vegetables into your meals while still satisfying those comfort food cravings. This recipe, featuring cauliflower and broccoli, comes together with a creamy egg batter, a touch of aromatic vegetables, and a blanket of golden cheese. It’s a meal you’ll find yourself making over and over again, thanks to its rich flavor and satisfying texture.

Ingredients

  • 400 g (14 oz) cauliflower, chopped into florets
  • 1 head of broccoli, chopped into florets
  • 1 onion, finely chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 4 eggs
  • 500 ml (2 cups) milk
  • 130 g (1 cup) flour
  • 150 g (5.3 oz) semi-hard cheese (like cheddar or gouda), grated
  • 1 carrot, grated
  • Mushrooms (optional), to taste
  • Garlic, to taste (about 2 cloves, minced)
  • Salt, to taste
  • Black pepper, to taste
  • Vegetable oil, for frying

Step-by-Step Instructions

1. Preparing the Veggies

Begin by blanching the cauliflower and broccoli to ensure they’re tender but still crisp when baked. In a large pot, bring water to a boil with a pinch of salt and add 2 tablespoons of milk to help preserve the vegetables’ color.

  • Blanch the broccoli: Add the broccoli florets to the boiling water and let them cook for about 2 minutes. This quick blanching helps retain the broccoli’s vibrant green color while softening it slightly. Remove the florets from the pot and set them aside.
  • Blanch the cauliflower: Next, add the cauliflower florets to the boiling water and cook for 4 minutes. Cauliflower tends to take a bit longer to soften. Once done, drain the florets and set them aside with the broccoli.

2. Sautéing the Aromatics

While the cauliflower and broccoli are resting, heat a drizzle of vegetable oil in a large pan over medium heat. Add the chopped onion, garlic, and grated carrot to the pan. If you like mushrooms, toss in a handful of sliced mushrooms as well. Sauté everything for about 3 minutes until the vegetables are soft and fragrant.

For a colorful touch, add the chopped red and yellow bell peppers. Sauté the peppers until they are tender, which adds a burst of sweetness and color to the casserole.

Transfer the sautéed vegetables into a large casserole dish. Add the blanched broccoli and cauliflower to the dish and gently toss everything together to combine.

3. Mixing the Batter

In a separate bowl, prepare the batter that will bring the entire casserole together.

  • Whisk the eggs: Crack the eggs into the bowl and beat them thoroughly until smooth. Add a pinch of salt and black pepper to season the mixture. If you like a bit of herbal freshness, you can also add a tablespoon of chopped parsley or other fresh herbs.
  • Add the dry ingredients: Slowly whisk in the flour until no lumps remain, creating a smooth, thick batter.
  • Incorporate the milk: Gradually pour in the milk, stirring constantly to create a creamy, cohesive mixture. The milk will ensure the casserole is moist and rich, with a custard-like consistency once baked.

Once the batter is smooth and lump-free, pour it over the vegetable mixture in the casserole dish, making sure that the batter spreads evenly to coat all the vegetables.

4. Baking to Perfection

With the casserole fully assembled, it’s time to bake it to perfection.

  • Top with cheese: Generously sprinkle the grated semi-hard cheese over the top of the casserole. This will melt beautifully in the oven, creating a golden and bubbly crust.
  • Bake: Preheat your oven to 180°C (350°F). Place the casserole dish on the middle rack and bake for about 40 minutes, or until the top is golden brown and the edges of the casserole are slightly crisp. The aroma of roasted vegetables and melted cheese will fill your kitchen as it bakes, making it hard to wait!

5. Serving

Once the casserole is done baking, remove it from the oven and allow it to cool for a few minutes before serving. This rest period helps the casserole set, making it easier to slice and serve.

This veggie casserole is delicious on its own, but you can also serve it alongside a light green salad, some toasted bread, or even as a side dish to a larger meal. The combination of tender vegetables, creamy batter, and cheesy topping makes for a hearty and satisfying dish that’s perfect for any time of day.

Nutrition Information (per serving)

  • Servings: 6
  • Calories: 280 kcal
  • Carbohydrates: 20 g
  • Protein: 14 g
  • Fat: 16 g
  • Saturated Fat: 7 g
  • Cholesterol: 170 mg
  • Sodium: 420 mg
  • Fiber: 4 g

This cauliflower and broccoli casserole is a fantastic way to enjoy a wide variety of vegetables, brought together by a creamy, savory custard and topped with melted cheese. It’s no wonder this is a dish you’ll find yourself making every week—simple to prepare, delicious, and nutritious, it’s bound to become a family favorite!

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