Cauliflower, Brussels Sprout, and Broccoli Casserole
Cauliflower, broccoli, and Brussels sprouts provide fiber and a substantial vegetable base, while sour cream and cheese add richness. Layering keeps the vegetables' textures distinct after baking.
Divide the colored cauliflower (400 g), broccoli (400 g), and brussels sprouts (500 g) into florets. Slice the onion (300 g), champignons (500 g), and tomatoes (200 g) within 10 minutes.
Mix the sour cream (400 g) with the tomato paste (45 g), table salt (4 g), black pepper (1 g), and turmeric (2 g) for 5 minutes.
Grease a dish with olive oil (20 g). Layer the onion, champignons, colored cauliflower, broccoli, and brussels sprouts, spreading the sour-cream sauce between the layers.
Cover the dish with foil and bake at 200 °C for 30 minutes. Remove the foil, add the tomatoes and grated hard cheese (50 g), then bake for 10 more minutes until browned.
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