Thursday, October 27, 2016
Posted on 1:18 PM by Gwenn Turnmyre
This broccoli and cauliflower bake can either be served as a side dish or as a main meal; it's a low-fat Slimming World recipe that is pretty filling and can be made in a large casserole dish to feed the whole family.
The recipe uses broccoli but I decided to make this with both broccoli and cauliflower and it worked really well - if you were having this as the main part of your meal, I think just having broccoli on its own would be a bit boring. I don't like cherry tomatoes so instead used tinned tomatoes.
To serve 4, you need:
250g cauliflower florets
250g broccoli florets
200g cherry tomatoes, halved and quartered, or 200g tin chopped tomatoes
2 eggs, beaten
200g fat-free cottage cheese with onion and chives
3 garlic cloves, peeled and crushed
4 tbsp. finely chopped parsley
110g reduced fat Cheddar, grated
This recipe has 4 syns per serving if you are following Slimming World's plan.
Preheat oven to 220C. Cook the cauliflower and broccoli in a pan of lightly salted water and drain.
Mix the broccoli, cauliflower, spring onions and tomato in a large ovenproof dish. In a separate bowl, whisk the eggs with the cottage cheese and garlic. Season and add the parsley.
Pour over the vegetables and fold together. Sprinkle the cheese on top and bake in the oven for 15-20 minutes.