Creamy Broccoli & Cauliflower Bake
Prep time: 15 mins | Cook time: 30 mins | Servings: 6-8
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
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In a large bowl, whisk the 5 cups of milk with salt and parsley.
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If you prefer a thicker sauce, you can whisk 3 tablespoons of flour into the milk before heating it gently in a saucepan until it slightly thickens.
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Stir your sautéed vegetables into this milk mixture.
4. Assemble the Bake
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Pour the creamy mixture over the broccoli and cauliflower in the baking dish.
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Arrange the 200g of cherry tomatoes on top.
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Sprinkle a generous layer of shredded cheese over the entire surface to achieve the golden crust shown in the picture.
5. Bake
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Preheat your oven to 200°C (400°F).
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Bake for 20–25 minutes, or until the sauce is bubbling and the cheese is melted and browned into a beautiful crust.
6. Serve
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Let the dish rest for 5 minutes before serving to allow the sauce to set.
Pro-Tip
To make it even more “melt-in-your-mouth,” ensure the broccoli and cauliflower are drained very well after boiling so the extra water doesn’t thin out your creamy milk sauce.