Broccoli & Cauliflower Cottage Cheese Bake (Print version)
Tender broccoli and cauliflower baked in a savory cottage cheese sauce with cheddar, parmesan, and a lightly golden top.
# Ingredients:
For the vegetables
01 -
4 cups (300 g) broccoli florets
02 -
4 cups (360 g) cauliflower florets
03 -
1 tablespoon olive oil, for the baking dish
For the cottage cheese sauce
04 -
1 1/2 cups (340 g) cottage cheese
05 -
2 large eggs
06 -
1/4 cup (60 ml) milk
07 -
1 teaspoon Dijon mustard
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
10 -
1/2 teaspoon fine salt, plus more for steaming water
11 -
1/4 teaspoon black pepper
12 -
1/4 teaspoon smoked paprika
For the topping
13 -
1 cup (115 g) shredded sharp cheddar cheese
14 -
1/4 cup (25 g) grated parmesan cheese
15 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil.
02 -
Steam or blanch the broccoli and cauliflower for 4-5 minutes, until crisp-tender. Drain very well and let the steam escape for a few minutes.
03 -
Blend the cottage cheese, eggs, milk, Dijon mustard, garlic powder, onion powder, salt, pepper, and smoked paprika until mostly smooth.
04 -
Spread the drained vegetables in the prepared dish. Pour the cottage cheese sauce over the top and gently stir to coat the florets.
05 -
Sprinkle the cheddar and parmesan evenly over the vegetables, including the edges of the dish.
06 -
Bake for 25-30 minutes, until the sauce is set, the edges are bubbling, and the top is golden in spots. Rest for 10 minutes, then sprinkle with parsley if using.
# Good to know:
01 -
Resting the bake for 10 minutes helps the sauce set before serving.
02 -
Use small-curd cottage cheese for the smoothest blended sauce.
03 -
Drain the vegetables well to prevent a watery casserole.