broccoli cauliflower casserole

broccoli cauliflower casserole
One of my favorite vegetable is cauliflower and I love to create new recipes with it. Mostly for my family. Okay, particularly for my husband because our 4-year-old son and I already love this vegetable so much that we can live on it. We never need anything complicated. Give us a head of raw cauliflower and we can just sprinkle some salt, squeeze some lemon on the florets and eat it as a side. On the other hand, my husband is quite picky about some vegetables including cauliflower, so I try to find the right recipe for him. Guess what? He ate this broccoli cauliflower casserole so heartily that he finished it in a minute and asked for the second.
This is the second cauliflower recipe he liked in one week and you can imagine how I am proud of myself. He already has a favorite cauliflower recipe that I make often and shared with you long time ago: Cheesy Cauliflower Casserole. We even made a video for it in case you need. This time I wanted to change things a bit though and came up with this amazing broccoli cauliflower casserole.
ingredients
Casserole:
  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 1 egg
  • ½ cup milk
  • 4 tablespoons Greek yogurt
  • 1 tablespoon olive oil
  • ½ cup parmesan or another cheese you like
  • 1 and ½ teaspoon salt
  • 1 teaspoon black pepper
Topping:
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
instructions
  1. Steam broccoli and cauliflower florets or cook them in boiling water for 5-6 minutes or until broccoli florets are bright green. Remove from the heat and transfer them into cold water. Drain and set aside.
  2. Preheat oven to 375F. In a large bowl, whisk together the egg, milk, Greek yogurt, olive oil, ¾ of the cheese, salt and pepper.
  3. Add in the cooked cauliflower and broccoli florets and stir well. Pour it in a small casserole pan and bak efor about 40 minutes or until slightly golden. Optionally, you can remove it after 40 minutes, sprinkle little extra cheese and bake for another 5 minutes.
  4. For the onion topping, heat olive oil in the same pan you boil the florets. Make sure you dry it first. Add the onions and saute over medium-high heat, stirring occasionally for about 5 minutes or until they are golden and Brown around the edges.
  5. Top the baked casserole with sauted onions and then serve.

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