Low-Calorie Cauliflower Vegetable Casserole
This cauliflower vegetable casserole is nutritious, flavorful mix of veggies and cauliflower, baked to perfection. Healthy and satisfying.
- 1 Kg/2.2lbs Cauliflower
- 1 Zucchini (sliced and quartered)
- ½ Green Bell Pepper (chopped)
- ½ Red Bell Pepper (chopped)
- 1 Tomato (diced with pulp)
- 1 Onion (finely chopped)
- 1 Carrot (sliced and quartered)
- 3 Tbsp Vegetable Oil
- 1 Tbsp Tomato Paste
- 150g/5.3oz Shredded Cheddar Cheese
- 4 Eggs
- 150ml Milk
- 2 Tbsp Plain Flour
- ½ Tsp Ground Cumin
- ½ Tsp Piri Piri Seasoning or Mild Chilli Powder
Remove all small florets from cauliflower, if they are big chop them smaller, cook them in boiling water but not completely. Drain and set aside.
Save a few chopped peppers and tomatoes for on top.
Fry the onions and carrots in the vegetable oil, when they start to soften add the chopped bell peppers and zucchini. Cook for a few minutes constantly stirring.
Add tomato paste, stir through then add the chopped tomatoes. Continue to cook for a few more minutes until well combined.
In a bowl beat the eggs slightly, then add the milk, salt/pepper and mix together.
Now add the flour and seasonings.
In a large bowl add the cauliflower and vegetables.
Mix together then stir in the egg mixture until everything is well combined.
Butter grease a low pie dish and pour in the vegetable mixture.
Sprinkle over the shredded cheddar cheese and top with a few chopped bell peppers and tomatoes.
Bake in oven 200C/400F for 35 minutes.
Serve and enjoy!