Delicious: oven-baked vegetable and mozzarella casserole with coconut milk | Life

For the casserole you will need:

• ½ broccoli, small, also suitable frozen
• ½ cauliflower (cauliflower), small
• 3 potatoes, medium. I chose little red ones, so I needed more of them, but even the simplest ones, even a sweet potato, are fine.
• 200 g of carrots
• 420 g mozzarella (2 balls)
• 2 p.s. sunflower seeds

For the infusion you will need:

• 400 ml of coconut cream. I used 17% fat, if yours is much fatter – use less
• 2 eggs
• 2 p.s. oat flour
• salt to taste
• pepper to taste
• garlic to taste
• curry spices to taste
• parsley to taste

Making:

We separate the florets of cauliflower and broccoli into small parts.

Cut the potatoes into slices, and the carrots into slices. We cut carrots thinner, because they are harder and retain their structure in the heat longer than other vegetables.

Place the vegetables in a baking dish.

Beat the eggs, add the coconut cream and spices and flour, mix and pour over the vegetables. I also shredded the cauliflower leaves. It is only necessary to put them in such a way that they are covered with the topping.

Place torn mozzarella on top and cover with sunflower seeds.

We bake in the oven at 180 C for about 20 minutes.

Look for more healthy recipes at sulieknėk.lt.