Vegetable Bake with Cauliflower
A gentle vegetable bake that works as easily for a weekend breakfast as for a light supper. Cauliflower, carrot, green beans and peas go into the dish already tender, then get set with a custard of two eggs and half a cup of milk — a binder rather than a thick omelet, so each vegetable still tastes like itself.
Two details decide the texture. First, pull the vegetables from the pot while they still have a slight bite; they carry on cooking in the oven. Second, drain them properly. Water trapped between cauliflower florets thins the custard and leaves a puddle in the bottom of the dish. Buttering the dish and dusting it with breadcrumbs builds a crisp floor that soaks up any stray moisture, and the second dusting on top is what browns into a crust.
The 300 g of cauliflower is about 10 oz, roughly half a small head, and a bag of frozen mixed vegetables stands in perfectly out of season — just cook it a minute or two less than the package says. Swap the milk for the same volume of full-fat sour cream if you want something richer. Bake until the top is genuinely browned rather than pale; pulled early, the custard looks set but still weeps when you cut into it.
Part of Ukrainian cuisine — 448 more recipes in the section.
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Ingredients
Instructions
Boil the cauliflower, carrot, green beans, and green peas in salted water until almost done.
Drain the vegetables in a colander and let the water run off.
Grease a baking dish with butter, dust it with ground breadcrumbs, and add the vegetables.
Beat the eggs, mix with the milk, and pour this mixture over the vegetables.
Sprinkle breadcrumbs on top and bake in the oven until a browned crust forms.
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