Cauliflower and Broccoli Casserole Recipe
Ingredients:
4 potatoes
1 broccoli
2 teaspoons salt, divided
1 onion
1 carrot
Olive oil (for sautéing)
2 cloves garlic
1 red pepper
2 small green peppers
A handful of cherry tomatoes
4 eggs
Instructions:
Prep the Vegetables:
Peel and dice the potatoes into small cubes.
Cut the broccoli into florets.
Dice the onion, carrot, red pepper, and green peppers.
Mince the garlic cloves.
Halve the cherry tomatoes.
Cook the Potatoes:
Cook the Potatoes:
Place the diced potatoes in a pot of water with 1 teaspoon of salt.
Bring to a boil and cook until the potatoes are tender (about 10-15 minutes).
Drain the potatoes and set them aside.
Cook the Broccoli:
In another pot, bring water to a boil with 1 teaspoon of salt.
Add the broccoli florets and cook for 3-5 minutes until just tender.
Drain the broccoli and set aside.
Sauté the Vegetables:
In a large skillet, heat some olive oil over medium heat.
Add the diced onion and carrot, and sauté until they start to soften, about 5 minutes.
Add the minced garlic and cook for another minute.
Add the diced red and green peppers to the skillet and cook until all the vegetables are tender, about 5 more minutes.
Combine and Bake:
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked potatoes, broccoli, sautéed vegetables, and cherry tomatoes.
In a separate bowl, beat the eggs, then pour them over the vegetable mixture. Stir to combine everything well.
Grease a baking dish with olive oil and transfer the vegetable mixture into the dish.
Bake in the preheated oven for 25-30 minutes, until the eggs are set and the top is slightly golden.
Serve:
Let the casserole cool for a few minutes before serving.
Enjoy your delicious cauliflower and broccoli casserole!
Let me know if you need any modifications or have any questions!