Instructions:
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Lightly coat a baking dish with olive oil.
Blanch the Vegetables: Bring a large saucepan of salted water to a boil. Add the broccoli and cauliflower florets and blanch for a couple of minutes until just soft. Drain and place them in the prepared baking dish.
Sauté the Aromatics: Heat a little olive oil in a pan over medium heat. Sauté the sliced onion, grated carrot, and minced garlic until tender and aromatic. Spread this sautéed mixture evenly over the blanched broccoli and cauliflower.
Prepare the Batter: In a bowl, combine the milk, rice flour, Greek yogurt, whisked eggs, baking powder, salt, and black pepper. Mix until well combined. Pour this batter evenly over the vegetables in the baking dish.
Add Toppings: Scatter halved cherry tomatoes and grated cheese over the top of the dish.
Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top is golden brown and the middle is set.
Serve: Allow the baked dish to cool for a few minutes before serving. Serve with a light salad or enjoy it as a satisfying main course.
This roasted broccoli and cauliflower bake combines nutritious ingredients with delicious flavors and textures, making it a perfect choice for a healthy and satisfying dinner. It’s a delightful blend of tastes and textures that come together beautifully to provide a filling and nutritious meal. Those looking to eat healthily without compromising on flavor will find this dish to be a perfect example of how healthy eating can also be delicious and enjoyable.
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