This recipe creates a comforting and delicious casserole packed with roasted vegetables and a creamy egg custard. It’s perfect for a satisfying vegetarian main course.

Ingredients:
Ingredient Quantity
For the Casserole
Cauliflower 450 grams
Broccoli 300 grams
Parmesan cheese Grated, to taste
Pepper To taste
Turmeric spice To taste
Olive oil For sauteing
Milk 2 tablespoons
Onion 1, chopped
Carrot 1/2, diced
Bell peppers 2, diced
Cherry tomatoes 230 grams
Eggs 5
Heavy cream 200 milliliters
Flour 100 grams
Chopped parsley To taste
Grated cheese 70 grams
Ingredient Quantity
For the Yogurt Sauce with Garlic
Greek yogurt 1/2 cup
Mayonnaise 1/2 cup
Garlic cloves 2, chopped
Chopped dill To taste
Instructions:
Prepare the Vegetables:

Cut the broccoli and cauliflower into small florets.
In a large pot of boiling water with 2 tablespoons of milk and salt, cook the florets for 2 minutes. Drain and set aside.
Sauté the Vegetables:

Heat olive oil in a skillet over medium heat.
Sauté the chopped onion until softened.
Add the diced carrot and cook for 3 minutes.
Add bell peppers and cherry tomatoes.
Sauté until softened, then stir in chopped parsley.

Make the Egg Mixture:

In a bowl, whisk together eggs, heavy cream, black pepper, turmeric, and salt.
Slowly whisk in the flour until no lumps remain.
Fold in the grated cheese.
Assemble and Bake:

Preheat oven to 350°F (180°C).
In a baking dish, combine the cooked broccoli and cauliflower with the sautéed vegetables.
Pour the egg mixture over the vegetables and toss to coat.
Bake for 40 minutes, or until the casserole is set and the top is golden brown.
Make the Yogurt Sauce:

In a small bowl, whisk together Greek yogurt, mayonnaise, chopped garlic, and chopped dill.
Serve:

Let the casserole cool slightly before serving.
Top with the yogurt sauce and enjoy!