Baked Broccoli & Cauliflower

I am not exactly sure what makes this an Eurasian dish. Perhaps the use of a mixture of cruciferous vegetables such as cauliflower and broccoli, baked in a casserole and topped with cheese? The specific combination of ingredients that makes it slightly fusion? The only thing mentioned in the book is that it is a great dish served out for parties, and I guess one of the healthier choices during parties as well since this makes for a decent dish to have in a meal.

It is nice to eat loads of vegetables once in a while. It sort of feels as if my body gets cleansed out of the junk food that I eat so often. The cheese slices go so well with the crunchy vegetables too. And the best thing of all is that it is easy to prepare – just mix everything together and pop the whole thing into the oven. Voila!


  • Broccoli: 200g, cut into florets
  • Cauliflower: 200g, cut into florets
  • Carrot: 1, peeled & sliced thinly
  • Button mushroom: 1 can (250g), quartered
  • Ground peppercorn: 1 tbsp, coarsely ground
  • Sea salt: 1 tsp
  • Mixed herbs: 1 tbsp
  • Olive oil: 4 tbsp
  • Onion: 2, finely chopped
  • Garlic: 4 cloves, finely chopped
  • Cheddar cheese: 12 slices


  1. Preheat oven at 160 degrees Celsius.
  2. Place broccoli, cauliflower, carrots & mushrooms in a casserole dish or baking tin.
  3. Add in ground peppercorns, sea salt, mixed herbs, olive oil, onions, garlic and 1/2 cup water from mushroom can. Mix thoroughly.
  4. Cover vegetables with cheese slices. Cover casserole with aluminium foil. Bake 30min.
  5. Remove aluminium foil. Bake another 10min.
  6. Serve hot with rice or noodles.


  • I added in the water from the mushroom can into the casserole so that the vegetables can cook better and become softer, hence easier to bite into, especially for children. It leaves a bit of cheesy gravy at the bottom of the casserole which goes quite well with rice too.


  • This recipe was kindly adapted from Quentin Pereira’s Eurasian Heritage Cooking.

4 persons as side dish

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