Cauliflower Casserole with Bell Peppers and Onions

by Editorial Staff

Cauliflower casserole with vegetables is perfect for a light dinner – it’s aromatic, tasty, and satisfying. The casserole is very juicy thanks to a large number of vegetables. Try to cook.

Cook: 20 minutes

Servings: 4

Ingredients

  • Cauliflower (fresh or frozen) – 500 g
  • Bulgarian pepper – 170 g
  • Onions – 100 g
  • Green onion – 3-4 feathers
  • Fresh dill – 2-3 branches
  • Garlic – 1-2 cloves
  • Eggs – 3 pcs.
  • Milk – 30 ml
  • Flour – 2 tbsp
  • Lemon (juice) – 1 slice
  • Vegetable oil – 20 ml
  • Salt to taste
  • Ground black pepper – to taste

Directions

  1. If you use frozen color, then rinse it thoroughly and fill it with cold water for 10-15 minutes. If fresh, this step should be skipped.
  2. Pour water into a saucepan, bring to a boil. Salt the water and squeeze the lemon juice into it.
  3. Boil the cabbage for 5-7 minutes, then put it in a colander. Let it cool. Peel the onion and cut it into cubes. Peel the bell pepper and cut it into small pieces.
  4. Fry the onion in a frying pan in vegetable oil for 2 minutes. Add pepper and fry for another 2 minutes.
  5. Peel and chop the garlic. Grind the greens.
  6. Break eggs into a bowl, add flour, and pour in the milk. Season with salt and pepper and beat until smooth.
  7. Grind the cabbage in a blender or grate it on a coarse grater. We turn on the oven to heat up to 180 degrees.
  8. Put cabbage, fried vegetables, herbs, and garlic in the egg mass. Mix thoroughly.
  9. Grease the baking dish with vegetable oil. Spread the prepared mass evenly. We send it to the oven for 20-25 minutes at 180 degrees.
  10. Allow the finished cauliflower casserole with bell pepper to cool.

Bon Appetit!

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