Cheesy Broccoli & Cauliflower Casserole
Here is a healthy vegetarian casserole that tastes divine.
Servings: 8 people
Calories: 266kcal
Ingredients
- 1 cup whole-wheat penne high protein penne, orecchiette, or mini shells pasta for substitute, uncooked
- 1 1/2 cups broccoli florets
- 1 1/2 cups cauliflower florets
- 1 garlic clove minced or 1/2 teaspoon garlic powder
- 1/16 teaspoon nutmeg a pinch
- 1 tablespoon lemon juice freshly squeezed (about 1/2 a lemon)
- 1 cup Greek yogurt non-fat or low-fat, plain
- 2 cups coconut milk canned
- 1/4 cup parmesan grated
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1/2 cup cheddar reduced-fat, shredded or part-skim mozzarella
Instructions
- Preheat oven to 350 degrees.
- Cook pasta according to package directions and drain.
- Meanwhile, bring a large pot of salted water to a boil. Add cauliflower and broccoli florets. Allow to boil for 3 minutes, until crisp-tender and bright. Drain.
- Mix pasta and broccoli/cauliflower mixture, together with garlic, nutmeg, lemon juice, yogurt, coconut milk, parmesan cheese, salt, and pepper until well combined.
- Place cauliflower and broccoli in even layer in baking dish.
- Cover tightly with tinfoil and bake for 20 minutes. Remove from the oven and top with cheddar or mozzarella cheese. Change the oven to the broiler setting and place under for 2 to 3 minutes or until golden.
Nutrition
Calories: 266kcal | Carbohydrates: 21g | Protein: 10g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 14mg | Sodium: 131mg | Fiber: 3g | Sugar: 2g |
| SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11
SmartPoints (Freestyle): 11