Are you looking for a mouthwatering vegetable dish that combines the best of Mediterranean flavors and nutritious ingredients? This Spanish-inspired broccoli and cauliflower bake is a culinary treasure that transforms simple vegetables into a spectacular meal. Passed down from a traditional Spanish recipe, this dish promises to elevate your vegetable game with its vibrant colors, rich flavors, and creamy texture.
Ingredients
- 350g fresh cauliflower, cut into florets
- 350g fresh broccoli, cut into florets
- 50 ml whole milk
- 1 raw sweet red pepper, diced
- 1 raw sweet yellow pepper, diced
- 100g cherry tomatoes, halved
- 5 large chicken eggs
- 100 ml heavy cream (20% fat)
- 150g hard mozzarella cheese, grated
- Vegetable oil for greasing
- Salt and pepper to taste
Step-by-Step Cooking Instructions
- Preheat your oven to 180°C (350°F). Lightly grease a large baking dish with vegetable oil.
- Prepare the vegetables by washing the cauliflower and broccoli thoroughly. Cut them into uniform florets to ensure even cooking.
- Blanch the cauliflower and broccoli florets in boiling salted water for 3-4 minutes. Drain and immediately rinse with cold water to stop the cooking process and preserve their vibrant color.
- Dice the red and yellow sweet peppers into small, uniform pieces. Halve the cherry tomatoes.
- In a large mixing bowl, whisk together the eggs, milk, and cream until well combined. Season with salt and pepper.
- Arrange the blanched broccoli and cauliflower florets in the prepared baking dish. Scatter the diced peppers and cherry tomatoes evenly across the vegetables.
- Pour the egg and cream mixture over the vegetables, ensuring even distribution.
- Sprinkle the grated mozzarella cheese generously over the top of the dish.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the egg mixture is set.
- Remove from the oven and let it rest for 5-10 minutes before serving.
Nutritional Information
Per Serving (approximately):
- Calories: 280
- Protein: 15g
- Carbohydrates: 12g
- Fat: 20g
- Fiber: 5g
Preparation Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes Servings: 4-6
Cooking Tips and Tricks
- For extra flavor, consider roasting the vegetables before adding them to the dish.
- Use fresh, high-quality eggs and cream for the best results.
- Let the dish rest after baking to allow the custard to set properly.
- For a crispier top, broil for 2-3 minutes at the end of baking.
Possible Variations and Substitutions
- Vegetarian Option: Replace chicken eggs with plant-based egg alternatives
- Dairy-Free: Use coconut milk and dairy-free cheese
- Add protein: Incorporate cooked chicken or ham
- Spice it up: Add red pepper flakes or paprika
- Use different cheeses like gouda or cheddar
Frequently Asked Questions
Q1: Can I prepare this dish in advance? Yes, you can assemble the dish and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time.
Q2: How do I know when the dish is fully cooked? The top should be golden brown, and the egg mixture should be set with no liquid remaining.
Q3: Can I freeze this vegetable bake? While possible, the texture might change. It’s best consumed fresh or refrigerated for 1-2 days.
Q4: Is this dish gluten-free? Yes, this recipe is naturally gluten-free. Always check individual ingredient labels to confirm.
Q5: Can I use frozen vegetables? Fresh is best, but you can use frozen vegetables. Thaw and drain them thoroughly to prevent excess moisture.
Storage and Make-Ahead Tips
- Refrigerate leftovers in an airtight container for up to 3 days
- Reheat in the oven at 160°C (325°F) to maintain texture
- Not recommended for long-term freezing
- Best enjoyed fresh and warm
Enjoy this delightful Spanish-inspired vegetable bake that brings color, nutrition, and flavor to your table!