Vegetable Cauliflower Bake
Baked dishes have always been popular with home cooks, as they are easy to prepare, filling, and can be varied in countless ways. Cauliflower is a particularly popular ingredient, as it is healthy and easily digestible due to its high fiber and vitamin content. The vegetable cauliflower bake is a modern, light version of classic baked dishes, in which fresh vegetables and creamy sauce create a perfect harmony. With the right baking technique, you can achieve a slightly crispy top, while the vegetables remain juicy and flavorful inside. This dish is a perfect choice for a nutritious yet light lunch or dinner.
Ingredients for this recipe
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Preparation Steps
1
Cut the cauliflower into small florets, then blanch them in lightly salted boiling water for 5 minutes, until slightly tender. Drain and set aside.
2
Wash the carrot and zucchini, then slice them thinly or dice them into small cubes. Finely chop the onion and garlic.
3
Heat the olive oil in a skillet over medium heat. Sauté the onion and garlic for 2-3 minutes, until translucent.
4
Add the carrots and zucchini to the skillet and sauté for 5-7 minutes, until slightly softened.
5
Dice the tomatoes and add them to the vegetables in the skillet. Season with salt, pepper, and marjoram, then cook for another 5 minutes.
6
Grease a baking dish with a little olive oil. Layer the pre-cooked cauliflower and the sautéed vegetables into the dish.
7
In a small bowl, whisk together the plant-based milk and oat flour until smooth. Pour the mixture evenly over the layered vegetables.
8
Preheat the oven to 350°F (180°C) and bake the cauliflower bake for 25-30 minutes, until the top is lightly browned and the flavors have melded.
9
Remove from the oven, let it rest for a few minutes, and serve warm, for example, with a light salad.
