Simple is beautiful. This recipe stands for that.
There is very little prep time. The ingredients are not many. Cauliflower being Keto compatible and broccoli being nutrition packed, this baked dish is goodness worthy and rather unique in its making and its flavour.
My food word for this recipe would be full-bodied.
When you go out shopping look for;
Freshly ground pepper
Salt. Use garlic salt if possible.
The recipe would be;
An hour before, you need to take a four hundred gms tub of yogurt and hang it in a muslin cloth.
Take about half a cauliflower and a medium sized broccoli. Cut the stems partly to get florets with a bit of stem. Wash well as both can have worms or earth dirt inside. Steam the cauliflower for five mins in medium heat in salt water. Blanch the broccoli and wash in cold water immediately. Drain out excess water. Pat both dry with a kitchen towel.
Now untie the knot of the muslin cloth and scoop out the yogurt which has by now lost its extra water into a bowl. With a fork gently soften the yogurt. Mix three tbsp grated cheddar cheese, two tsp chopped parsley, half a tsp of chilly flakes, half a tsp of garlic salt (use normal salt if you don’t have garlic salt) into the yogurt. Fold it all gently. Now dab each floret into the sauce and set them alternately in a baking cum serving dish. Top with extra sauce. Sprinkle some more grated cheddar cheese and parsley and bake till golden. At one hundred and fifty Celcius it should take you twenty mins.
Dig in and prove Mark Twain wrong who once said, “cauliflower is nothing but a cabbage with a college education”.