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Step 1: Prepare the Cauliflower
Cut and Boil: Cut the cauliflower into florets and simmer in water with 1 tsp of salt and 2 tbsp of milk until soft.
Blend: Blend the softened cauliflower with the eggs and 3 tbsp of oil until smooth and creamy.
Step 2: Prepare the Vegetables
Dice: Dice the mushrooms, green peppers, red peppers, carrot, onion, and tomatoes.
Sauté: Heat 4 tbsp of oil in a pan. Sauté the onions, carrots, and mushrooms until tender.
Add and Cook: Add the diced tomatoes, 1 tsp of salt, mint, red pepper, and pepper. Cook until the mixture is well combined and the flavors meld.
Step 3: Assemble and Bake
Grease the Dish: Grease a baking dish with 3 tbsp of oil.
Layer: Spread the cauliflower puree evenly in the dish.
Top: Top with the sautéed vegetable mixture and sprinkle with grated cheese.
Bake: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the top is golden and bubbly.
Serving Suggestions:
As a Main: Serve as a main dish with a side salad.
With Grain: Pair with rice or quinoa for a complete meal.
For Lunch: Enjoy as a hearty and filling lunch option.
Tips for Perfect Bake:
Consistency: Ensure the cauliflower puree is smooth for the best texture.
Veggie Sauté: Sauté vegetables until tender to enhance flavor.
Cheese: Use your favorite cheese for topping to customize flavor.
Nutritional Benefits:
Cauliflower: Rich in vitamins C and K, and a good source of fiber.
Vegetables: Provide essential nutrients and antioxidants.
Cheese: Adds protein and calcium.
Dietary Information:
Contains: Dairy and eggs.
Not Suitable For: Vegan or dairy-free diets.
Nutritional Facts (per serving):
Calories: 280 kcal
Carbohydrates: 20g
Protein: 10g
Fat: 18g
Fiber: 5g
Sodium: 800mg
Storage:
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