Ingredients
Equipment
Vegetable Steamer
Cast Iron
Mixing bowl
Cooking Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
- Steam or boil the cauliflower florets for 5-7 minutes until slightly tender but still firm. Drain thoroughly.
- Add the green peas during the final 2 minutes of cooking, then drain with the cauliflower.
- Heat the olive oil in a skillet and sauté the onion for 3-4 minutes. Add the garlic and cook for another 30 seconds.
- In a large bowl, whisk together the eggs, milk, paprika, oregano, salt, and black pepper.
- Arrange the cauliflower, peas, onion, and garlic evenly in the prepared baking dish.
- Pour the egg mixture over the vegetables.
- Sprinkle the cheddar and mozzarella evenly over the top.
- Bake for 30–35 minutes until the eggs are set and the cheese is melted and golden.
- Let rest for 5 minutes, garnish with fresh parsley, and serve warm.
Nutrition
Notes
Don't overcook the cauliflower before baking; it will continue cooking in the oven.
Frozen peas can be added directly during the last couple of minutes of cooking the cauliflower.
Cheddar provides stronger flavor, while mozzarella gives the casserole a nicely melted topping.
Serve with a fresh tomato salad or crusty bread for a complete vegetarian meal.
Frozen peas can be added directly during the last couple of minutes of cooking the cauliflower.
Cheddar provides stronger flavor, while mozzarella gives the casserole a nicely melted topping.
Serve with a fresh tomato salad or crusty bread for a complete vegetarian meal.