Cheesy White and Green Bake
We have been very busy lately, so you may have noticed more often than not my posts include quick, easy recipes, good as leftovers for days we don’t have time to cook. I am so busy I noticed how much of a run on sentence I just wrote. Everything is moving quickly for us at the moment, but we still enjoy cooking a good meal, and want to make sure there is variety and a healthy dose of vegetables. This bake is filled with staples we always have in our kitchen. I hope you try it. As of the date of this posting, Little B inhaled this side dish the day I made it (along with a hunk of steak) then proceeded to request it three days in a row until the leftovers were all gone. This is noteworthy for two reasons: 1) although Little B is a fruit and vegetable nut, she tends toward raw rather than baked, so interest in this dish was refreshing, and 2) Little B is not a fan of leftovers, which may be rooted in our penchant for constant variety, or just a general tendency of a typical five year old. Regardless, she inhaled it and we happily watched! I may throw in some tuna or chicken next time and make it a full on casserole…
Cheesy White and Green Bake
1 small head cauliflower
1 stalk broccoli
1/2 small onion
2 eggs
1 cup heavy whipping cream
1 tsp sea salt
1 tsp ground black pepper
2 tsp granulated garlic
1/2 tsp ground thyme
2 Tbsp lemon juice
3 cups shredded mozzarella cheese
Preheat oven to 350 degrees. Roughly chop onion, cauliflower and broccoli into bite-sized pieces. Toss together then spread vegetables evenly in a 9×13 inch baking dish. In medium bowl combine eggs, cream, salt, pepper, garlic, thyme and lemon juice. Whisk together until eggs are combined with other ingredients. Pour sauce over vegetables, gently tossing vegetables until they are coated. Sprinkle cheese on top of vegetables. Bake for 30 minutes until edges are browning and middle is bubbly. Remove from oven and let rest for five minutes before serving.