Creamy Broccoli & Cauliflower Bake
Ingredients
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Vegetables: 900g broccoli, 450g cauliflower.
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Aromatics: 1 onion, 1 carrot, 1 bell pepper, 1 garlic clove.
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Liquid & Seasoning: 5 cups milk, salt to taste, 2 tablespoons olive oil, parsley to taste.
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Topping: 200g red cherry tomatoes.
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Note: For the cheesy topping seen in the photo, you will also need about 1-2 cups of shredded mozzarella or cheddar cheese.
Step-by-Step Instructions
1. Prepare the Vegetables
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Wash the broccoli and cauliflower thoroughly.
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Cut them into bite-sized florets.
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Steam or boil the florets in lightly salted water for about 5 minutes until they are tender-crisp. Drain well and place them into a large baking dish.
2. Sauté the Aromatics
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Finely dice the onion, carrot, and bell pepper. Mince the garlic.
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Heat the olive oil in a pan over medium heat. Add the onion and sauté until translucent.
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Add the carrot, bell pepper, and garlic. Cook for another 3–4 minutes until softened.
3. Create the Creamy Base
see continuation on next page
