For lunch or dinner, this broccoli, cauliflower, and ricotta bake is perfect, a very quick vegetarian recipe since the vegetables are baked raw.
A dish that is loved even by those who don’t like cauliflower and broccoli, and so on, children eat it very gladly due to its softness, and then the 3 colorful and creamy layers are perfect.
It’s well known, vegetables are good for everyone and are a great source of vitamins A, B, calcium, iron, and magnesium, so let’s use them as much as we can!!
Below I leave you other recipes with broccoli and cauliflower and then immediately after the photo, let’s discover how to prepare this broccoli, cauliflower, and ricotta bake.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Broccoli, Cauliflower, and Ricotta Bake
- 10.5 oz broccoli
- 10.5 oz cauliflower
- 3 eggs (medium)
- 8.8 oz ricotta
- 3/4 cup flour (your choice)
- 1/2 cup breadcrumbs
- 2 pinches salt
- to taste black pepper
- 1 tsp thyme
- to taste nutmeg (grated)
Tools
- 2 Bowls
- 1 Chopper
- 1 Baking Dish rectangular glass
Preparation of Broccoli, Cauliflower, and Ricotta Bake
To prepare the Broccoli, Cauliflower, and Ricotta Bake, first, clean the broccoli and cauliflower by removing the outer leaves and divide them into florets.
In the glass of the chopper or a food processor (or with a knife) chop the raw cauliflower florets very finely and place them in a bowl.
Then chop the raw broccoli florets and place them in the second bowl.
In the bowl with the chopped cauliflower florets, add 50 g (1/2 cup) of flour, 1 egg, season with salt and pepper, add the thyme, and mix well.
In the second bowl with the chopped broccoli florets, add the second egg, the remaining flour, season with salt and pepper, and add the nutmeg.
Work the ricotta with a fork to make it creamy, then add the remaining egg, season with salt and pepper.
Now you can preheat the oven to 350°F in static mode, then butter a rectangular glass baking dish and sprinkle it with half of the breadcrumbs.
Make a first layer with the broccoli and level the surface, then a second layer with the ricotta, and finish with the layer of cauliflower.
Sprinkle the bake with plenty of breadcrumbs and drizzle with extra virgin olive oil.
If you prefer, you can use small butter flakes.
Bake the dish on the middle rack of the oven for at least 30 minutes; if you want an even crispier crust, extend cooking for another 5 minutes using the grill function.
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How to Store the Broccoli, Cauliflower, and Ricotta Bake
You can keep it in the refrigerator for 2 days, well closed in an airtight container.
If you prefer, you can also freeze it once cooked and divided into portions so that you can use what you need when you want.
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