Print

Broccoli Cauliflower Casserole

Broccoli and cauliflower casserole bake in a white rectangular baking pan with a spoon in it.

2 from 1 review

A gluten-free and low-calorie side dish recipe with cauliflower and broccoli. Simple, easy, healthy, yet so tasty.

Ingredients

Scale

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.

Nutrition

Keywords: broccoli cauliflower casserole