For the ingredients to come together, add 1 teaspoon of baking powder. rise a little
For richness and moisture, 180 milliliters of milk
Half of a cherry tomato for more color and juicy flavor
A tiny bit of grated cheese for a mouth-wateringly melted topping
Setting Up:
Get Everything Ready: Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Coat a baking dish lightly with olive oil.
Get the Vegetables Blanched: To boil, add salt to a big saucepan of water. After a couple of minutes of blanching, add the broccoli and cauliflower florets and cook until they are just soft. After draining, place in the baking dish you had previously prepared.
For the sautéing step, heat a little olive oil in a pan over medium heat. Gently cook the carrot, onion, and garlic in a skillet until they become tender and aromatic. This blend enhances the dish's taste profile in several ways. Evenly distribute this sautéed mixture over the broccoli and cauliflower that have been blanched.
To make the batter, combine the milk, rice flour, Greek yogurt, eggs, and baking powder in a bowl and mix until combined. Add a little of salt and a little black pepper. Evenly distribute this mixture over the veggies in the baking dish.
Finish It Off: For color and added taste, scatter the halved cherry tomatoes and grated cheese over the top.
After the dish is prepared, bake it in the oven for 35 to 40 minutes, or until it becomes brown on top and sets in the middle.
After a few minutes of cooling, serve the baked good. It goes well with a light salad or stands alone as an excellent main course.
The nutritious main components in this roasted broccoli and cauliflower meal also happen to be very appealing. It's a joyous mash-up of tastes and textures that work together to provide a filling and healthy dinner. Those who want to eat healthily without compromising flavor will find this meal to be an ideal example of this principle in action.
