I’ve never had broccoli or cauliflower before, it’s delicious! Great casserole!

I’ve never had broccoli or cauliflower before, it’s delicious! Great casserole!

INGREDIENTS:
medium broccoli
400 g pan
1 teaspoon salt (plus additives)
2 teaspoons milk (plus 400 ml milk)
1 onion, finely chopped
130 g red pepper
2 tomatoes, chopped
3 eggs
5 sunscreen
130 g flour
Fresh dill, chopped
Fresh parsley, chopped
150 g cheese, sliced ​​
3 tablespoons mayonnaise
3 tablespoons yoghurt
2 cloves garlic, finely chopped
INSTRUCTIONS:
1. Broccoli in small pieces Start by separating the florets and cauliflower. Bring a pot of water to a boil, add a teaspoon of salt and cook the flowers for 2 minutes, drain and set aside.
2. Heat the olive oil in a pan over medium heat and fry the onion until golden.
3. Add the peppers, then the diced tomatoes and cook the mixture for a few minutes until well combined.
4. In a large mixing bowl, whisk together the eggs, 2 tablespoons of milk, and a teaspoon of salt. Slowly add the flour and remaining 400ml milk to the egg mixture until smooth.
5. Add the roasted vegetables to this mixture along with the chopped dill, oil and grated cheese and mix until well combined.
6. Pour the mixture into a greased baking dish and bake in an oven preheated to 180°C (350°F) for 40 minutes, or until the casserole is cooked through and the top is golden brown.
7. While the potatoes are cooking, prepare the sauce by mixing mayonnaise, yoghurt, minced garlic and chopped dill in a small bowl until smooth.
8. Once the casserole is cooked, let it cool slightly and serve hot with creamy dill sauce.
Enjoy a quick and delicious meal with this hearty casserole that combines light texture with flavor!