Description
Discover how to make a delicious Cheesy Cauliflower Bake with Zucchini that’s perfect for a comforting and healthy meal. Try it today!
Ingredients
- 1 large cauliflower broken into evenly-sized florets
- 1 tbsp (15 ml) butter softened
- 1 large zucchini cut into 0.5 cm | 0.25″ thick slices
- 1 large summer squash cut into 0.5 cm | 0.25″ thick slices
- 2/3 cup (160 ml) heavy cream
- 2/3 cup (160 ml) creme fraiche
- 1 large egg yolk
- 3/4 cup (180 ml) Cheddar grated
- 1 cup (240 ml) Parmesan shredded
- Rosemary sprigs to garnish
- Kosher salt
- Black pepper
Instructions
- Set your oven to 190°C (170° fan) | 375°F | gas mark 5, and use the softened butter to coat an oval baking dish.
- Cook the cauliflower florets in a large pot of salted boiling water for 4-5 minutes until they are tender when pierced with a knife. Drain them and cool quickly in iced water.
- Drain the cauliflower once more and place it in the prepared baking dish along with the zucchini slices. Combine the heavy cream, creme fraiche, egg yolk, grated Cheddar, and seasonings in a bowl and whisk until smooth.
- Pour this creamy mixture over the cauliflower and zucchini in the baking dish, and sprinkle the shredded Parmesan on top. Add additional salt and pepper as desired.
- Place in the oven and bake for 35-45 minutes until the top is golden-brown and bubbling around the edges. Take it out of the oven and let it cool slightly, then finish by adding rosemary sprigs as a garnish.
Notes
- Enhance the flavor by adding a sprinkle of nutmeg or a dash of garlic powder to the creamy mixture before pouring over the vegetables.
- For a crispy topping, combine breadcrumbs with grated Parmesan and a drizzle of olive oil, then sprinkle over the dish before baking.
- Customize the dish by adding other vegetables like bell peppers or cherry tomatoes to suit your taste.