Cauliflower and broccoli pair well together, and I often use them in the same dish, many times in the form of fried patties. In the recipe here, I’ve decided to bake the mixture rather than fry it, and the result was very pleasing.
The mini bakes are simple to make and require few ingredients, yet they are full of flavor. The idea was to focus on the flavor of the cauliflower and broccoli, so I didn’t add too many ingredients or spices to them. Cooking the cauliflower and broccoli in milk enhanced their natural sweetness and made their texture extra creamy, while caramelized red onion added another layer of salty-sweet flavor and color. I thickened the mixture with semolina and eggs and baked it for a relatively long time, in a fairly hot oven, to form a caramelized crust, which gave a tasty contrast with the soft center.
The bakes can be served as a part of a brunch buffet or picnic, as a side dish, or as a great vegetarian sandwich filler. Try them and enjoy.
Notes:
* Frozen cauliflower and broccoli can be used instead of fresh ones. Thaw and drain well before using.
* The bakes can keep, in an airtight container in the fridge, for 4-5 days.
* To freeze, place them separated on a large tray before placing in freezer bags, and keep for up to a month. To keep their texture, reheat them in a toaster oven, not the microwave.
Makes: 22-24
Prep time: 10 minutes
Cooking time: 15 minutes
Baking time: 40 minutes
Ingredients:
1 cauliflower head
1 broccoli head
1 cup water
2 cups whole milk
1 tsp salt
½ tsp freshly ground four peppers mix
½ tsp freshly ground nutmeg
1 medium red onion, small diced
2 Tbs oil
1 tsp salt
¼ tsp freshly ground four peppers mix
1 tsp brown sugar
½ cup semolina flour
3 L eggs
1. With a sharp knife, remove the cauliflower and broccoli stalk and cut into small florets. Place in a large pot, and add the water, milk, salt, pepper and nutmeg. Bring to an almost boil, reduce the heat to medium-low and cook, mixing occasionally, for about 15 minutes, until the cauliflower and broccoli are very soft and most of the liquids evaporated. Mash with a potato masher to a fairly coarse mixture. Add the semolina, mix well and let cool to room temperature.
2. Mix the diced onion with the oil, salt and pepper, in a medium pan. Sauté over medium-high heat, until the onion starts to soften. Lower the heat to medium-low, add the sugar and mix well. Keep cooking for a few more minutes, until the onion caramelizes. Let cool a bit, then add to the pot. Mix, taste and adjust seasoning if needed.
3. Preheat the oven to 395F (200C). Line two muffin pans with 24 paper baking cups.
4. Whisk the eggs in a small bowl, add to the pot and mix well. Divide the mixture between the paper cups.
5. Bake for 40-45 minutes, until the bakes get deep golden color. Let cool for 2-3 minutes, in the pan, before serving.
If not serving immediately, transfer to a rack to cool completely before refrigerating or freezing (see notes).
Looking good. I am going to try this for lunch tomorow.
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Thank you, I’m glad you liked the recipe. Hope you’ll enjoy it! 🙂
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That looks great! I love broccoli and have it often, mostly stir fried!
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Thank you Kendall, I’m glad you liked the dish. Broccoli is indeed great in stir-fried. 🙂
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Welcome!
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They look so yummy and golden and crispy. It’s always nice to get new ideas for veggies. Thanks for the recipe Ronit
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Thank you Myra, I’m glad you liked these mini bakes. They turned out so tasty. I too love discovering new ways with vegetables. 🙂
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I can’t wait to try this – easy, tasty, appealing- what more? I’ve often thought about making individual fritadas but never did it. This recipe inspires me. Thank you, Ronit!
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Thank you Joyce, glad to hear from you! I’m glad you’ve found the post inspiring. I hope you’ll enjoy these tasty bakes.
Best regards and Shana Tova to you and your family. 🙂
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Thank you – wishing same to you and yours!
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These look quite tasty!
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Thank you Dorothy, I’m glad you liked the recipe. 🙂
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With just a smidge of each of these veggies in the crisper . . . well, my intentions are good! ;->
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Good intentions are important! 🙂
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A very appetizing recipe. I like both vegetables!
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Thank you Luisella, I’m glad you liked the recipe. I also love both and try to find new ways to use them. 🙂
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What a great idea! Looks delicious! 💕
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Thank you Bernice, I’m glad you liked the recipe. It was indeed very delicious. 🙂
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💕💕💕
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I like both veggies, especially cauliflower but never combined the two. Interesting recipe Ronit – I’m trying to imagine the taste 🙂
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Thank you Judi, I’m glad you’ve found the recipe interesting. If you like both veggies, I’m quite sure you’ll like this combination. 🙂
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An exciting first course or appetizing side . . . ideal if you have friends or family not so enthralled by vegetables at your table . . . the ‘eyes’ have it 🙂 !
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Thank you Eha, I’m glad you liked these mini-bakes. They are indeed so perfect for entertaining. 🙂
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Great Recipe 💕
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Thank you Jyoti. 🙂
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These look great! I’m gonna try it.
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Thank you Blaine, I’m glad you liked the recipe. I hope you’ll enjoy these tasty bakes. 🙂
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Looks delicious! Will have to try this!
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Thank you Aletta, I’m glad you liked the recipe. I hope you’ll enjoy these tasty bakes. 🙂
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I am sure I will
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Lovely recipe!! Thanks for sharing 🙂
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Sounds Yumolicious and looks incredible. Mmmm. 😍🌿
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Thank you Gail, I’m glad you liked the recipe. The bakes were very tasty. 🙂
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Wonderful recipe! Love these savory treats.
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Thank you Megala, I’m glad you liked the recipe. The bakes were very tasty!:)
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Yummmmm. Cauliflower and broccoli are such a good combo, especially in a bake like this.
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Thank you Coleen, I’m glad you liked the recipe. It is indeed such a tasty combination! 🙂
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Very cute mini-kugels, Ronit! I am sure they could be made with soy or coconut milk, to serve on Shabbat to accompany meat dishes.
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Thank you Dolly, I’m glad you liked the recipe. I think coconut milk might mask the vegetables’ flavor, so soy milk would probably be a better option. 🙂
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Thank you for your advice, Ronit.
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Now that I have to try, what a great creation!
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Thank you Franck, I’m glad you liked the recipe. Hope you’ll enjoy these tasty bakes.
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This looks like a must try Ronit👌 They look delicious.
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Thank you, I’m glad you liked the recipe. The bakes were indeed delicious. 🙂
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Ronit, these sound wonderful. This past weekend I was served a savory veggie bake and was hooked. Yours sound even more interesting than the zucchini bake I had. I love the idea of cooking the veggies in milk and anything with semolina is on my must cook list. Thanks for sharing and I look forward to trying your mini bakes.
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Thank you Ron, I’m glad you liked the mini bakes. I hope you’ll enjoy them as well. The combination of milk and semolina turned out so good here. I’m now experimenting with other vegetables cooked/baked in the same manner. 🙂
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A good combo. I’m sure they’re tasty.
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Thank you Joanne, I’m glad you liked the recipe. The bakes were very tasty. 🙂
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These sound like a terrific side to serve with soup and salad perhaps. There is just one problem, how do you not eat them all. 🙂
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Thank you Karen, I’m glad you liked the recipe. It is indeed hard to stop at one! 🙂
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I know it will be for me. I can’t wait to try them when we get back from our trip in Europe.
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They do make a great snack.
Enjoy your trip and safe return! 🙂
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They look super cute and delicious!
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Thank you Nisha, I’m glad you liked the recipe. The bakes were tasty! 🙂
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wow! I thought these were going to be like quiches, but wow! I totally love what you did here. Really brilliant.
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Thank you Mimi, I’m glad you liked the mini bakes. They turned out so tasty, especially the caramelized crust. 🙂
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Looks fantastic! 💕
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Thank you Bernice, the bakes were very tasty. 🙂
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I love broccoli and this is something new I am definitely going to try. Thank you for sharing
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Thank you Yolandie, I’m glad you liked the dish. I hope you’ll enjoy it. 🙂
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Yumm!! These look amazing!! On my To Try list!!
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