Vegetable casserole with broccoli, cauliflower and pumpkin
Eggs and coconut milk give this casserole protein and gentle fats, while broccoli and cauliflower add fiber and make it more satisfying without flour. Pumpkin contributes some carotenoids and a brighter flavor, but it does not dominate because there is less of it than the cruciferous vegetables. The result is a warm vegetable side or a light standalone breakfast with a spiced aroma.
Preheat the oven to 180C. Cut broccoli (120 g) and cauliflower (120 g) into small pieces or pulse them briefly in a blender until coarsely chopped, and dice pumpkin (100 g) into small cubes. Finely chop garlic (5 g).
Heat ghee (14 g) in a skillet, then add caraway seeds (2 g), turmeric (1 g), Provence herbs (3 g) and garlic (5 g). Warm the spices over low heat for 1-2 minutes until the aroma becomes stronger, without letting the garlic darken.
Add pumpkin (100 g), broccoli (120 g) and cauliflower (120 g), season with salt (to taste) and stir well. Cover and cook over low heat for 7-8 minutes so the vegetables soften but still hold their shape.
Whisk eggs (200 g) with coconut milk (120 g) into a smooth omelet mixture. Transfer the vegetables to a small baking dish, pour over the egg mixture and add basil (to taste) if desired.
Bake for 12-15 minutes until the egg mixture is fully set in the center and the top lightly browns. Let the casserole rest for 3-5 minutes and serve hot.
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