Broccoli and Cauliflower Bake with Three Cheeses

Broccoli and Cauliflower Bake with Three Cheeses
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  1. 2 medium heads broccoli, cut into bite-sized pieces
  2. 2 medium heads cauliflower, cut into bite-sized pieces
  3. 3 eggs, lightly beaten
  4. 1 cup ricotta cheese
  5. 1/2 cup grated Cheddar cheese
  6. 1 tablespoon cornstarch whisked into 1/2 cup milk
  7. 1 medium onion, coarsely chopped
  8. 3 plump cloves garlic, finely minced
  9. a handful of fresh basil leaves, rolled tightly and thinly sliced into curls
  10. salt and plenty of freshly ground black pepper to taste
  11. 1 cup fresh bread crumbs
  12. 1/4 cup freshly grated Parmesan cheese
  13. 2 tablespoons melted butter
  1. Preheat oven to 350 degrees. Oil a 3-quart oven-proof baking dish.
  2. Steam broccoli and cauliflower to tender-crisp. Remove from heat and drain.
  3. Beat the eggs slightly in a deep bowl. Add ricotta and cheddar cheeses. Blend well. Add the cornstarch and milk; blend well. Gently fold in broccoli, cauliflower, onion, garlic, basil, salt and pepper.
  4. Pour into the prepared baking dish. Bake for 20 minutes, until somewhat bubbly. Toss bread crumbs, Parmesan, and butter together with a few grinds of fresh pepper. Sprinkle on top of the vegetables and continue to bake for 10 more minutes.
  1. Cook's tips and tricks: there is lots of wiggle room here. Different cheeses and fresh herbs of your choice work quite well. As long as there is a little egg to bind and a thickening agent, you'll be fine. Even without the bread crumb topping, if you like. I have even substituted white wine for half of the milk, and the result was intriguing.
Stonebridge Farm CSA