Turning on the oven adds to the electric bill a whole lot and I try to find other ways to cut down in using it whenever I can. Fried or baked? I choose baked anytime. But slow cooker over oven? I would usually prefer the oven but with this recipe, I find that the slow cooker works perfectly well. You don't need an oven to make this vegetarian casserole. Just a couple of hours in the slow cooker is enough to attain the beautiful double cheese and breadcrumb crust on top of the broccoli and cauliflower.
Since cheese cooks and melts faster than vegetables, I boiled the vegetables in a pot of boiling salted water for a few minutes then mashed them coarsely before leaving them in the slow cooker with the cheese and breadcrumbs. I prefer the vegetables to be uneven in texture and sizes rather than having a very smooth (well mashed) pulp. When I leave all the ingredients together, the melted cheese creates a soft cheesy upper crust on the casserole that makes it really good especially when you eat it as soon as you take it out of the slow cooker. I know you will love this healthy and delicious vegetarian dish!
I made this Slow Cooker Broccoli and Cauliflower recipe now at Skinny Ms., a site where you can get tips and recipes in healthy living. Have a wonderful day!