Quinoa Recipes

Cauliflower and Zucchini Bake

Cauliflower and Zucchini Bake

Prep Time


Cook Time

35-45 min

Total Time



4 servings


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


  1. Preheat the oven to 190°C (170° fan) | 375°F | gas 5. Grease an oval baking dish with the softened butter.
  2. 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.
  3. Drain again and arrange in the baking dish with the sliced zucchini. Whisk together the cream, creme fraiche, egg yolk, Cheddar, and seasoning.
  4. Pour over the vegetables in the baking dish and scatter over the shredded Parmesan. Season with more salt and pepper.
  5. 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.

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