Easy Veggie Cauliflower Bake

Let’s make a cozy and yummy veggie bake! We’ll use cauliflower and mix it with lots of other veggies like mushrooms, bell peppers, carrots, onions, and tomatoes. Everything gets mixed with a simple sauce and some eggs to hold it all together. Then, we top it with cheese and bake it until it’s all bubbly and golden. This dish is perfect for days when you want something delicious and filled with veggies. It’s super easy to put together and tastes great. So, grab your apron, and let’s start making this tasty veggie bake!


  • 1.5 kg (approximately 3.5 lbs) cauliflower, cut into florets
  • 1.5 liters (about 6.5 cups) water
  • 2 teaspoons salt, divided
  • 2 tablespoons milk
  • 3 large eggs
  • 7 tablespoons oil, divided
  • 3 tablespoons flour
  • 100 g (3.5 oz) mushrooms, sliced
  • 4 green bell peppers, chopped
  • 2 red bell peppers, chopped
  • 1 carrot, grated
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 teaspoon dried mint
  • 1 teaspoon red pepper flakes
  • 1 teaspoon black pepper
  • 150 g (5.5 oz) cheese, grated
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  1. Prep the Cauliflower: In a large pot, bring 1.5 liters of water to a boil. Add 1 teaspoon of salt and the cauliflower florets. Cook until tender but still firm, about 5-7 minutes. Drain and set aside.
  2. Make the Roux: In a saucepan, heat 3 tablespoons of oil over medium heat. Stir in the flour and cook for a couple of minutes until it forms a paste. Gradually whisk in the milk until smooth. Add the beaten eggs to the roux, stirring constantly to prevent the eggs from scrambling. Cook until the mixture thickens slightly. Remove from heat.
  3. Sauté the Vegetables: In a skillet, heat the remaining 4 tablespoons of oil. Sauté the onion, carrot, mushrooms, green and red bell peppers until they start to soften. Add the tomatoes, remaining teaspoon of salt, mint, red pepper flakes, and black pepper. Cook until the vegetables are just tender.
  4. Assemble the Casserole: Preheat your oven to 375°F (190°C). In a large baking dish, layer the blanched cauliflower at the bottom. Spread the sautéed vegetable mixture over the cauliflower. Pour the roux evenly over the vegetables, ensuring it covers them well.
  5. Bake: Sprinkle the grated cheese on top of the casserole. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
  6. Serve: Let the casserole cool slightly before serving. This dish is best enjoyed warm, offering a comforting and satisfying meal.


  • Feel free to customize the vegetables based on what you have on hand or prefer. This recipe is versatile and forgiving.
  • For a crispy top, broil the casserole for the last few minutes of baking.

This Hearty Cauliflower and Vegetable Casserole is not just a feast for the eyes with its colorful array of vegetables, but it’s also a delight for the palate with its layers of flavor and texture. Enjoy this wholesome, comforting dish that brings the best of the vegetable world to your table.

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