Now, I don't want to hear any protests about eating your veggies, cause now you don't have an excuse. This recipe is delicious, so you may find yourself eating veggies for a snack, instead of sweets (well....maybe not). I usually serve broccoli and cauliflower raw with ranch dip or slightly steamed with butter for dinner, but lately that has gotten a bit boring. I found this recipe in my Southern Living cookbook and thought it sounded like a nice change. It was! I altered it just a bit by adding cauliflower (it was just broccoli in the recipe), but otherwise it's the same as the cookbook. Enjoy those veggies, everyone!
Broccoli and Cauliflower Bake
2 to 2 1/2 pounds of broccoli and cauliflower, cut into bite sized pieces, florets only
5 large eggs, slightly beaten
1 cup cottage cheese
2 Tablespoons all purpose flour
1/2 tsp. salt
4 bacon slices, cooked and crumbled (I didn't add this)
1/2 cup shredded cheese, Cheddar or Colby
Place broccoli and cauliflower into a steamer basket over boiling water. Cover and let steam until crisp tender, about 5 to 7 minutes.
Arrange broccoli and cauliflower into a lightly sprayed 11 x 7 inch baking dish. Mix eggs, cottage cheese, flour, and salt together stirring well. Pour over vegetables. Bake at 350 degrees for 20 minutes or until set. Sprinkle with cheese and bake another 5 minutes or until cheese melts.
"Vegetables are the food of the earth; fruit seems more the food of the heavens."
"Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about!"
-Tom Jones and Harvey Schmidt