Creamy Broccoli and Cauliflower Bake

This Creamy Broccoli and Cauliflower Bake combines the traditional flavors of creamy vegetables with a touch of creativity. The blend of sour cream and cream cheese provides a rich and tangy base, while garlic and onion add depth of flavor. Baked until golden and bubbly, this dish is perfect as a comforting side or a vegetarian main course, appealing to both traditional and modern palates.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 cup sour cream
• 1 cup cream cheese, softened
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheese (optional, for topping)
• 1/2 teaspoon paprika (for a slight kick)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large pot of boiling salted water, blanch the broccoli and cauliflower for about 3-4 minutes until slightly tender. Drain and set aside.
3. In a mixing bowl, combine the sour cream, cream cheese, chopped onion, minced garlic, salt, pepper, and paprika. Mix until smooth.
4. Fold the blanched broccoli and cauliflower into the creamy mixture until evenly coated.
5. Transfer the mixture to a greased baking dish. If using, sprinkle the shredded cheese on top.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
7. Remove from the oven and let it cool slightly before serving.