Cauliflower & Mushroom Vegetable Casserole

Cauliflower & Mushroom Vegetable Casserole
🛒 Ingredients:
1 medium cauliflower (cut into florets)
Salt, to taste
1 onion (chopped)
Olive oil (as needed)
200 g mushrooms (sliced)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
4 eggs
Black pepper, to taste
100 g mozzarella cheese (shredded)
2–3 tablespoons Greek yogurt or sour cream
1 tablespoon soy sauce
2 cloves garlic (minced)
👩‍🍳 Instructions:

1. Prepare the cauliflower:
   Bring a pot of salted water to a boil.
   Add cauliflower florets and cook for 5–7 minutes until just tender.
   Drain well and set aside.
2. Sauté the vegetables:
   Heat a little olive oil in a pan over medium heat.
   Add chopped onion and cook until soft.
   Stir in garlic and cook for 30 seconds.
   Add mushrooms and cook until they release moisture and start to brown.
   Add green and red bell peppers and cook for another 3–4 minutes.
   Stir in soy sauce and cook 1 more minute.
3. Make the egg mixture:
   In a bowl, whisk together:
   Eggs
   Greek yogurt (or sour cream)
   Salt and black pepper
4. Assemble the casserole:
   Preheat oven to 180°C (350°F).
   Lightly grease a baking dish.
   Spread the cauliflower evenly in the dish.
   Add the sautéed vegetable mixture on top.
   Pour the egg mixture evenly over everything.
   Sprinkle shredded mozzarella cheese on top.
5. Bake:
   Bake for 30–35 minutes, until set and golden on top.
6. Serve:
   Let cool for 5–10 minutes before slicing.
   Serve warm.
   💡 Tips:
   Add cooked chicken or minced meat for extra protein 🍗
   Sprinkle Parmesan on top for a crispier crust 🧀
   A pinch of chili flakes adds a nice kick 🌶️