Spanish-Inspired Broccoli and Cauliflower Recipe

Wash the broccoli and cauliflower. Cut the broccoli into florets and break the cauliflower into smaller pieces.

Cook the Vegetables:
In a large pot, bring salted water to a boil. Add the cauliflower and broccoli florets. Boil them for about 5-7 minutes, or until tender. Drain and set aside.

Prepare the Sauce:
In a large pan, heat the vegetable oil over medium heat. Add the bell pepper, tomatoes, and pear (peeled and diced). Sauté for 5-6 minutes until the vegetables soften and the flavors meld.

Make the Batter:
In a bowl, whisk together the eggs, milk, salt, and black pepper. Gradually add the flour to the mixture, whisking to avoid lumps.

Combine the Vegetables and Sauce:
Add the cooked cauliflower and broccoli to the pan with the bell pepper, tomatoes, and pear mixture. Stir to combine. Pour the egg and milk mixture over the vegetables, making sure they’re evenly coated.

Cook the Dish:
Cook over low to medium heat for 5-10 minutes, stirring occasionally until the sauce thickens and the eggs are fully cooked. The mixture should resemble a creamy vegetable medley.

Serve:
Once the dish is ready, transfer it to a serving platter. Serve warm and enjoy!

Serving and Storage Tips: