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Broccoli Cauliflower Cheese Strata

Veggie.Lover's picture
Ingredients
  Tiny broccoli flowerets 2 Cup (32 tbs)
  Small cauliflowerets 1 1⁄2 Cup (24 tbs)
  French bread slice 6 Ounce, cut into 1/2-inch cubes (Six 1 Ounce Pieces)
  Vegetable cooking spray 1 Tablespoon
  Shredded reduced fat sharp cheddar cheese 3 Ounce, divided (3/4 Cup)
  1% low fat milk 1 Cup (16 tbs)
  Frozen egg substitute 16 Ounce, thawed (Two 8 Ounce Cartons)
  Thinly sliced green onions 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Dry mustard 1⁄8 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Thin tomato slices 6 (Unpeeled)
  Grated parmesan cheese 1 1⁄2 Teaspoon
  Black pepper To Taste
Directions

Arrange broccoli and cauliflower in a vegetable steamer, and place over boiling water.
Cover and steam 5 minutes or until crisp-tender.
Drain and plunge into cold water; drain again.
Arrange bread cubes evenly in the bottom of an 11- x 7- x 1 1/2 inch baking dish coated with cooking spray.
Top with 1/2 cup Cheddar cheese.
Arrange broccoli and cauliflower on top of cheese.
Combine milk and next 5 ingredients in a bowl; stir well, and pour over vegetables.
Cover with aluminum foil coated with cooking spray; chill 1 hour.
Cut 10 (1-inch) slits in foil.
Bake at 350° for 1 hour and 15 minutes or until liquid is absorbed.
Uncover and top with remaining 1/2 cup Cheddar cheese.
Arrange tomato slices in a single layer on top of strata, and top with Parmesan cheese.
Sprinkle with black pepper, if desired.
Bake at 350° for 8 minutes.
Let stand 5 minutes before serving.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Ingredient: 
Broccoli

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