Ingredients:

900 grams (2 lb) broccoli

450 grams (1 lb) cauliflower

4 tablespoons of milk

Salt

1 onion

1 carrot

1 pepper

Garlic

100 grams (3.5 oz) cheese

4 eggs

1 tsp salt

5 tbsp olive oil

2 cups of milk

1 cup flour

Dill

Parsley

For the sauce:

2 tablespoons yogurt or sour cream

2 tablespoons mayonnaise

1 clove of garlic

Dill

Instructions:

Preheat your oven to 180°C (350°F).

Wash the broccoli and cauliflower, then cut them into florets.

In a pot of salted boiling water, blanch the broccoli and cauliflower for about 3-4 minutes until they are slightly tender.

Drain and set aside.

Finely chop the onion, carrot, pepper, and garlic.

In a skillet, heat 2 tablespoons of olive oil over medium heat.

Add the chopped vegetables and sauté until they are softened.

In a mixing bowl, beat the eggs and then add the milk, flour, salt, remaining olive oil, dill, and parsley. Mix until you have a smooth batter.

Grease a baking dish with olive oil.

Layer the blanched broccoli and cauliflower in the dish, then spread the sautéed vegetables on top.

Pour the egg and milk batter over the vegetables, making sure it covers everything evenly.

Grate the cheese and sprinkle it over the casserole.

Bake in the preheated oven for about 30-35 minutes or until the top is golden brown and the casserole is set.

While the casserole is baking, prepare the sauce by mixing yogurt or sour cream, mayonnaise, minced garlic, and chopped dill in a bowl.

Serve the broccoli and cauliflower casserole hot, with a dollop of the creamy sauce on top.

Enjoy your meal!