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A Dish that Feels Like Home: Creamy Cauliflower Bake with Beet-Cabbage Salad

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 –6 servings
Course: Main Dish
Cuisine: European-inspired
Ingredients Method Notes

Ingredients
  

For the Cauliflower Bake:
  • 1 medium head cauliflower
  • 2 teaspoons salt for boiling
  • 4 tablespoons breadcrumbs
  • 2 eggs
  • 200 g sour cream
  • 2 tablespoons sunflower oil
  • 250 ml milk
  • 1 tablespoon salt
  • Pepper to taste
  • 3 tablespoons breadcrumbs for topping
  • 70 g 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

Method
 

  1. Preheat the oven to 180°C (350°F).
  2. 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.
  3. In a large bowl, beat 2 eggs. Add sour cream, 4 tablespoons breadcrumbs, salt, and pepper. Stir to combine.
  4. Fold the cooked cauliflower into the mixture, coating it evenly. Pour into a greased baking dish.
  5. In a separate bowl, whisk 2 eggs with milk. Stir in grated cheese. Pour this mixture over the cauliflower in the baking dish.
  6. Sprinkle with 3 tablespoons of breadcrumbs and drizzle with sunflower oil.
  7. Bake for 35–40 minutes or until golden and bubbling on top.
  8. While the bake is in the oven, prepare the salad.
  9. In a mixing bowl, combine shredded cabbage, grated beets, dill, garlic, sour cream, and mayonnaise. Mix well and chill until serving.
  10. 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.