Description
This creamy cauliflower bake is comfort food at its finest—tender florets baked in a velvety sour cream and cheese mixture, finished with a golden breadcrumb topping. Paired with a refreshing beet and cabbage salad dressed in garlic, dill, sour cream, and mayo, this dish brings balance, color, and a whole lot of flavor to your table.
Ingredients
Scale
For the Cauliflower Bake:
- 1 medium head cauliflower
- 2 teaspoons salt (for boiling)
- 4 tablespoons breadcrumbs
- 2 eggs
- 200g sour cream
- 2 tablespoons sunflower oil
- 250ml milk
- 1 tablespoon salt
- Pepper to taste
- 3 tablespoons breadcrumbs (for topping)
- 70g cheese, grated
- 2 eggs (for topping)
For the Beet-Cabbage Salad:
- 1/2 head Chinese cabbage, finely shredded
- 2 cooked beets, grated
- A handful of fresh dill, chopped
- 1 tablespoon sour cream
- 1 tablespoon mayonnaise
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 180°C (350°F).
- Break the cauliflower into florets. Boil in salted water (2 teaspoons salt) for about 5–7 minutes until tender but not mushy. Drain and set aside.
- In a large bowl, beat 2 eggs. Add sour cream, 4 tablespoons breadcrumbs, salt, and pepper. Stir to combine.
- Fold the cooked cauliflower into the mixture, coating it evenly. Pour into a greased baking dish.
- In a separate bowl, whisk 2 eggs with milk. Stir in grated cheese. Pour this mixture over the cauliflower in the baking dish.
- Sprinkle with 3 tablespoons of breadcrumbs and drizzle with sunflower oil.
- Bake for 35–40 minutes or until golden and bubbling on top.
- While the bake is in the oven, prepare the salad.
- In a mixing bowl, combine shredded cabbage, grated beets, dill, garlic, sour cream, and mayonnaise. Mix well and chill until serving.
- Serve the cauliflower bake hot, paired with a side of the beet-cabbage salad.
Notes
- You can substitute Greek yogurt for sour cream for a lighter version.
- Add a pinch of nutmeg or smoked paprika to the topping for extra warmth and depth.
- The salad tastes even better when made a few hours ahead—perfect for meal prep!
- Want extra crunch? Toss a few crushed walnuts into the salad.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: European-inspired