They Call It Crackli-Flower for a Reason: Insanely Delicious Broccoli and Cauliflower Bake!

This isn’t your grandma’s bland broccoli casserole. This recipe is so flavorful and easy, you’ll be craving it every day!

Ingredients:

• 350 g cauliflower, chopped into florets (about 1 head)
• 350 g broccoli, chopped into florets (about 1 head)
• 1 sweet pepper, diced (any color you like!)
• 100 g cherry tomatoes, halved
• 4 eggs
• 180 ml heavy cream
• Salt, black pepper, and oregano to taste

Method:

1. Preheat your oven to 200°C (400°F). Lightly grease a baking dish.
2. In a large pot of boiling water, blanch the broccoli and cauliflower florets for 3-4 minutes. This will soften them slightly but keep them vibrant green. Drain and set aside.
3. In a large bowl, whisk together the eggs and heavy cream. Season generously with salt, pepper, and oregano.
4. In the prepared baking dish, toss together the blanched broccoli, cauliflower, diced pepper, and halved cherry tomatoes.
5. Pour the creamy egg mixture over the vegetables, ensuring everything is evenly coated.
6. Bake for 25-30 minutes, or until the center is set and the top is golden brown and bubbly.
7. Let cool slightly before serving. Enjoy this delicious and healthy side dish on its own, or pair it with your favorite protein!

Tips:

• For a cheesy twist, sprinkle grated parmesan or cheddar cheese on top before baking.
• Want to add some spice? Include a pinch of red pepper flakes with the seasonings.
• Leftovers store well in the fridge for up to 3 days. Reheat gently in the oven or microwave.