Cauliflower and Broccoli Bake

Instructions:

1. Preparation:
   • Preheat the oven to 200°C (400°F).
   • Boil cauliflower and broccoli florets in salted water for 5 minutes, then drain and set aside.
2. Sauté Veggies:
   • In a pan, sauté minced garlic, sliced onion, and carrot in olive oil until tender.
3. Prepare Egg Mixture:
   • In a mixing bowl, combine milk, cornstarch, Greek yogurt, eggs, baking powder, salt, and black pepper.
4. Assemble and Bake:
   • Place the boiled veggies in a baking dish with the sautéed veggies.
   • Pour the egg mixture over the vegetables. Top with cherry tomatoes and grated cheese.
   • Bake for 30-40 minutes until golden and set.
5. Serving:
   • Serve with a crisp green salad or alongside soup and whole-grain bread.

Tips:

• Cook the veggies until they are just tender to retain their texture.
• Experiment with additional veggies like bell peppers or spinach.
• Add chili flakes to the egg mixture for extra heat.

Nutritional Information:

• Rich in vitamins K and C, fiber, and antioxidants from broccoli and cauliflower.
• Greek yogurt provides beneficial bacteria and protein.
• Eggs are a good source of minerals and high-quality protein.
• Gluten-free due to the use of rice flour, suitable for vegetarians.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to three days.
• Reheat in a preheated oven at 180°C (350°F) or in the microwave for 1-2 minutes on high.

Enjoy this Cauliflower and Broccoli Bake as a flavorful and nutritious dish that’s easy to prepare and perfect for vegetarians and those looking for gluten-free options.