Broccoli and Cauliflower Casserole 

Broccoli and Cauliflower in a pan sautéed with garlic and chili pepper is a healthy and tasty side dish, rich in precious vitamins and mineral salts: a real goodness. A quick and easy recipe with which the flavor of broccoli and cauliflower is enhanced to the maximum. This side dish, typically autumnal, is perfect to serve as an accompaniment to roast meat or fish. 

This creamy broccoli and cauliflower casserole carries the perfect amount of sauce to enhance the flavors of the veggies without covering them up. A crunchy, buttery topping adds texture to this easy casserole that will be loved by children and adults alike. This loaded cauliflower casserole and broccoli is an incredible low-carb side dish recipe or main dish that tastes delicious. 

The casserole is easy to make, kid-friendly, and one of the best ways to put a low carb dinner on the table for one of those busy weeknights. Enjoy!

Ingredients

6 servings

500 g cauliflower

500 g cleaned broccoli

150 g white Scamorza cheese

100 g diced homemade bread

100 g prosciutto

chili pepper

garlic

butter

Grana Padano

vinegar

salt

white pepper

Procedure

For the cauliflower and broccoli pan recipe, boil the broccoli in boiling salted water; Drain them with the slotted spoon, pour a finger of vinegar into the cooking water and cook the cauliflower reduced to florets. Fry the diced bread in a large knob of butter flavored with a whole clove of garlic. In a pan, fry the diced ham with a knob of butter, then flavor half of the broccoli and cauliflower, crushing them with a fork; Add salt, pepper, add the diced bread after removing the garlic, grated Scamorza, then pour the mixture into a baking dish greased with butter. Level it well and, on top, arrange the rest of the cabbage and broccoli, in plain sight. Sprinkle the preparation with flakes of butter, grated cheese and bake in the oven, at 250 ° C, for about 10 minutes.