Make little florets out of the broccoli and cauliflower.
Methods for Steaming Broccoli and Cauliflower:

Get a big saucepan of water to a boil.
Put 2 tablespoons of milk and salt into the water.
Incorporate the broccoli and cauliflower florets into the saucepan.
Once the water boils, cook for about 2 minutes before draining and setting aside.
Making the Veggies Ready:

Olive oil should be heated in a skillet over medium heat.
To make the onion soft, chop it and sauté it.
Sauté the diced carrot for around three minutes after adding it.
Parsley, bell peppers, and cherry tomatoes should be added. After you’ve stirred the veggies, simmer them until they’re soft.
How to Make the Egg Hybrid:

Prepare a bowl and whisk the eggs.
Include 200 milliliters of heavy cream, black pepper, curry powder, and salt. Combine thoroughly.
Blend in 100 g of flour slowly while whisking constantly to prevent clumps in the egg mixture.
Combine the grated cheese with the other ingredients.
Integrating All Elements:

Turn the oven on high heat (350°F, 180°C).
Put the broccoli, cauliflower, and sautéed veggies onto a baking dish when they have cooked.
Toss the veggies in the egg mixture and give them a little stir to coat.
After 40 minutes of preheating, the mixture should be set and the top should be brown.
Sauce Preparation:

Whisk together 2 tablespoons of Greek yogurt, 1 tablespoon of mayonnaise, and chopped garlic in a small bowl.
Combine with chopped dill.
Food service:

Take the dish out of the oven and set it aside to cool for a little after baking.
Garlic yogurt sauce, once made, is a great accompaniment.
Calories: 300 per serving | Time Required to Prepare: 20 minutes | Time Required to Cook: 40 minutes | Total Time Required: 1 hour | Servings: 6

Make this healthy and adaptable Weekend Veggie Casserole with broccoli and cauliflower in no time at all. The crispness of the cauliflower and broccoli is preserved by briefly cooking them, and the taste and color are boosted with sautéed onions, carrots, bell peppers, and cherry tomatoes. A velvety smoothness is achieved by means of the egg combination, which is thickened with cheese and cream, which combines all the ingredients. The addition of a little of curry powder makes the meal much more tempting by giving it a slight warmth. With its invigorating contrast of fresh dill and parsley, the garlic yogurt sauce elevates every mouthful to a pleasant experience.

In essence:

This Weekend Veggie Casserole with Broccoli and Cauliflower is a healthy and tasty dinner option. This meal is sure to be a hit at any event because to its decadent tastes, velvety texture, and healthy components. This casserole will be the talk of the town at any occasion, from Sunday dinner to a weekend get-together. A wonderful way to consume a variety of veggies in one meal, this recipe is easy to cook and full of nutrients. Indulge in the deliciousness and nutritional advantages of this vegetable casserole by giving this dish a go today.

Read more on next page

Make little florets out of the broccoli and cauliflower.
Methods for Steaming Broccoli and Cauliflower:

Get a big saucepan of water to a boil.
Put 2 tablespoons of milk and salt into the water.
Incorporate the broccoli and cauliflower florets into the saucepan.
Once the water boils, cook for about 2 minutes before draining and setting aside.
Making the Veggies Ready:

Olive oil should be heated in a skillet over medium heat.
To make the onion soft, chop it and sauté it.
Sauté the diced carrot for around three minutes after adding it.
Parsley, bell peppers, and cherry tomatoes should be added. After you’ve stirred the veggies, simmer them until they’re soft.
How to Make the Egg Hybrid:

Prepare a bowl and whisk the eggs.
Include 200 milliliters of heavy cream, black pepper, curry powder, and salt. Combine thoroughly.
Blend in 100 g of flour slowly while whisking constantly to prevent clumps in the egg mixture.
Combine the grated cheese with the other ingredients.
Integrating All Elements:

Turn the oven on high heat (350°F, 180°C).
Put the broccoli, cauliflower, and sautéed veggies onto a baking dish when they have cooked.
Toss the veggies in the egg mixture and give them a little stir to coat.
After 40 minutes of preheating, the mixture should be set and the top should be brown.
Sauce Preparation:

Whisk together 2 tablespoons of Greek yogurt, 1 tablespoon of mayonnaise, and chopped garlic in a small bowl.
Combine with chopped dill.
Food service:

Take the dish out of the oven and set it aside to cool for a little after baking.
Garlic yogurt sauce, once made, is a great accompaniment.
Calories: 300 per serving | Time Required to Prepare: 20 minutes | Time Required to Cook: 40 minutes | Total Time Required: 1 hour | Servings: 6

Make this healthy and adaptable Weekend Veggie Casserole with broccoli and cauliflower in no time at all. The crispness of the cauliflower and broccoli is preserved by briefly cooking them, and the taste and color are boosted with sautéed onions, carrots, bell peppers, and cherry tomatoes. A velvety smoothness is achieved by means of the egg combination, which is thickened with cheese and cream, which combines all the ingredients. The addition of a little of curry powder makes the meal much more tempting by giving it a slight warmth. With its invigorating contrast of fresh dill and parsley, the garlic yogurt sauce elevates every mouthful to a pleasant experience.

In essence:

This Weekend Veggie Casserole with Broccoli and Cauliflower is a healthy and tasty dinner option. This meal is sure to be a hit at any event because to its decadent tastes, velvety texture, and healthy components. This casserole will be the talk of the town at any occasion, from Sunday dinner to a weekend get-together. A wonderful way to consume a variety of veggies in one meal, this recipe is easy to cook and full of nutrients. Indulge in the deliciousness and nutritional advantages of this vegetable casserole by giving this dish a go today.

Read more on next page