Sauce
Start by removing the broccoli stalk and chop the florets into smaller pieces.
Do the same thing to the cauliflower.
Cut the peeled medium potatoes into slices.
Fill a vegetable steamer pot with the water, fit the steamer basket and into it, add the potatoes, the cauliflower florets, the broccoli florets, cover the pot and let it all cook for 30 minutes.
If you don’t have a steamer pot, you can cook the vegetables in a regular pot.
Into a skillet, add a drizzle of olive oil, add the butter and stir until melted.
Add the onion chopped into dices, the carrot peeled and chopped into thin slices and stir until golden brown.
After that, turn off the heat and set aside.
Then into another skillet, add 3 tablespoons of unsalted butter, stir until melted, add the wheat flour and stir until combined.
Add the chicken stock powder dissolved in water and stir well again.
Then add the table cream, the salt, the oregano, the parmesan cheese and the garlic powder, stir well until combined and set aside.
Into an oven-safe serving dish or platter, add a drizzle of olive oil, add all the vegetables we cooked, add the mixture of onion and carrot, pour in the sauce and finally, sprinkle the grated mozzarella cheese all over it.
Take to a preheated oven at 180°C (356°F) and let it all bake for 20 minutes.
Serve.