Cauliflower and Zucchini Bake

This easy, creamy Cauliflower and Zucchini Bake is perfect for the vegetables there always seem to be too much of! Simple spices and Parmesan cheese add a cozy, delicious warmth to this side that make it the perfect dinner enhancer!

Cauliflower and Zucchini Bake

Print Recipe Pin Recipe Email Recipe

Prep Time: 9 hours 40 minutes

Cook Time: 9 hours 40 minutes

Total Time: 9 hours 40 minutes

Servings: 4 servings

Author: Oh My Veggies

Ingredients

• 1 large cauliflower broken into evenly-sized florets
• 1 tbsp butter softened
• 1 large zucchini cut into 0.5 cm | 0.25" thick slices
• 1 large summer squash cut into 0.5 cm | 0.25" thick slices
• 2/3 cup heavy cream
• 2/3 cup creme fraiche
• 1 large egg yolk
• 3/4 cup Cheddar grated
• 1 cup Parmesan shredded
• rosemary sprigs to garnish
• kosher salt
• freshly ground black pepper

Instructions

• Preheat the oven to 190°C (170° fan) | 375°F | gas 5. Grease an oval baking dish with the softened butter.
• Blanch the cauliflower in a large saucepan of salted, boiling water for 4-5 minutes until tender to the point of a knife. Drain and refresh in iced water.
• Drain again and arrange in the baking dish with the sliced zucchini. Whisk together the cream, creme fraiche, egg yolk, Cheddar, and seasoning.
• Pour over the vegetables in the baking dish and scatter over the shredded Parmesan. Season with more salt and pepper.
• Bake for 35-45 minutes until golden-brown and bubbling at the edges. Remove from the oven and leave to cool briefly before garnishing with rosemary.

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!