This Broccoli and Cauliflower Bake is a vibrant homage to the rich tapestry of Spanish cuisine, transforming humble vegetables into a feast for the senses. The dish is a beautiful symphony of colors, textures, and flavors, with each ingredient playing its part to perfection. The creamy batter, infused with the freshness of dill and parsley, lovingly envelops the tender florets, while the golden, crispy cheese topping provides a delightful contrast. It’s a recipe that proves the power of simple, fresh ingredients to create a meal that’s both comforting and exotic, inviting you to explore the culinary delights of Spain from the comfort of your home.
Beyond its delicious taste, this bake is a testament to the versatility and nutritional value of vegetables, making it a perfect choice for those seeking to incorporate more plant-based dishes into their diet. Whether served as a main course or a side dish, it promises to be a crowd-pleaser, bringing warmth, joy, and a touch of Spanish flair to your dining table. Let this Broccoli and Cauliflower Bake inspire you to celebrate the beauty of vegetables in your cooking, creating dishes that are not only nourishing but also a feast for the eyes and the palate.
Full Recipe:
Ingredients:
For the Vegetables:
- 900g (2 lb) broccoli
- 450g (1 lb) cauliflower
- 4 tablespoons of milk
- Salt to taste
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 bell pepper, finely diced
- 2 cloves of garlic, minced
- 100g (3.5 oz) cheese, grated
For the Batter:
- 4 eggs
- 1 tsp salt
- 5 tbsp olive oil
- 2 cups of milk
- 1 cup flour
- Dill, chopped
- Parsley, chopped
For the Sauce:
- 2 tablespoons yogurt or sour cream
- 2 tbsp mayonnaise
- 1 clove of garlic, minced
- Dill, chopped
Directions:
- Prep the Vegetables: Cut the broccoli and cauliflower into florets. Dice the onion, carrot, and bell pepper. Mince the garlic.
- Cook the Vegetables: In a large pot, bring salted water to a boil. Add the broccoli and cauliflower and cook for about 5 minutes or until tender. Drain and set aside.
- Sauté: In a skillet, heat a little olive oil and sauté the onion, carrot, bell pepper, and garlic until soft.
- Combine: In a large mixing bowl, combine the cooked vegetables with the sautéed onion mixture. Add 4 tablespoons of milk and mix gently. Transfer the mixture to a greased baking dish.
- Make the Batter: In a separate bowl, whisk together the eggs, salt, olive oil, milk, and flour until smooth. Stir in chopped dill and parsley. Pour the batter over the vegetables in the baking dish.
- Bake: Sprinkle grated cheese on top of the batter. Bake in a preheated oven at 180°C (350°F) for about 40 minutes or until the top is golden and the batter is set.
- Prepare the Sauce: Mix together yogurt or sour cream, mayonnaise, minced garlic, and chopped dill to make the sauce.
- Serve: Serve the broccoli and cauliflower bake with the sauce on the side.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes | Kcal: 220 kcal per serving | Servings: 6 servings