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1. Prepare the Vegetables:
Boil Cauliflower and Broccoli: Bring a pot of water to a boil, add salt, and cook the cauliflower and broccoli with 2 tablespoons of milk for about 2 minutes after boiling. Drain and set aside.
2. Sauté the Vegetables:
Heat Oil: In a large skillet, heat olive oil over medium heat.
Cook Onions: Add the chopped onion and sauté until tender and translucent.
Add Carrot: Stir in the grated carrot and continue to sauté for about 3 minutes.
Add Bell Peppers and Parsley: Add the chopped parsley and red bell peppers, cooking for a few more minutes.
Cook Tomatoes: Finally, add the halved cherry tomatoes and cook until all the vegetables are tender. Remove from heat.
3. Prepare the Egg Mixture:
Beat Eggs: In a large bowl, beat the eggs.
Add Seasoning: Add salt, black pepper, and curry powder to taste.
Add Cream and Flour: Pour in the heavy cream and gradually whisk in the flour until the mixture is smooth and well combined.
4. Assemble the Casserole:
Preheat Oven: Preheat your oven to 180°C (350°F).
Layer Vegetables: In a greased baking dish, layer the cooked cauliflower and broccoli evenly.
Add Sautéed Vegetables: Spread the sautéed vegetable mixture over the cauliflower and broccoli.
Pour Egg Mixture: Pour the egg and cream mixture over the vegetables, ensuring even coverage.
Top with Cheese: Sprinkle the grated cheese evenly over the top.
5. Bake:
Bake Casserole: Place the casserole in the preheated oven and bake for about 40 minutes, or until the top is golden brown and the casserole is set in the middle.
6. Prepare the Sauce:
Mix Ingredients: In a small bowl, combine the Greek yogurt, mayonnaise, minced garlic, and chopped dill. Mix well until smooth.
7. Serve:
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
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