1 small head of cauliflower, cut into small florets
1 red bell pepper, seeded and chopped
1 large yellow onion, chopped
1/4 tsp crushed red pepper flakes
salt & pepper
2 medium zucchini, sliced
2 garlic cloves, minced
2 TBSP all-purpose flour
1 cup vegetable broth
BISCUIT TOPPING:
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp pepper
1/2 cup freshly chopped parsley
6 TBSP chilled unsalted butter, cut into small cubes
1 cup finely shredded sharp cheddar cheese
1 cup whole milk
DIRECTIONS
Preheat oven to 400°F. Butter the inside bottom and sides of an 9x13 baking dish.
Melt 2 TBSP of butter in a dutch oven over medium heat. Add the cauliflower, bell pepper, onion, red pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until vegetables just begin to soften a bit, about 6 minutes.
Stir in the zucchini and garlic and cook for about 2 minutes. Stir in the flour until well combined then slowly stir in the vegetable broth. Cook while stirring until thickened, about 3 minutes. Take off the heat and season with salt & pepper to taste. Scrape mixture into the buttered baking dish and set aside.
In a large mixing bowl combine the flour, baking powder, salt, pepper, parsley, butter, and cheese. Stir in the milk and continue to stir until a shaggy biscuit dough is formed.
Scoop mounds of the biscuit dough mixture on top of the vegetables until evenly covered. Bake in the preheated oven for 30 minutes or until biscuits are lightly browned.
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