Cauliflower has become a beloved vegetable in many cuisines, celebrated for its versatility and health benefits. Whether steamed, roasted, or baked, this cruciferous vegetable adapts well to various flavors and ingredients. This recipe combines baked cauliflower with a delightful salad, making for a wholesome meal that’s perfect for lunch, dinner, or even a party spread. The creaminess of the sour cream and eggs complements the cauliflower beautifully, while the vibrant salad adds a refreshing contrast.
This dish is not only easy to prepare but also packed with nutrients, making it a great addition to any diet. Let’s dive into how you can create this delicious baked cauliflower and salad from scratch!
Full Recipe:
Ingredients
For the Baked Cauliflower:
1 medium cauliflower, chopped
Salt: 2 teaspoons
Sunflower oil: 2 tablespoons (for greasing the pan)
Breadcrumbs: 7 tablespoons (4 tablespoons for coating the pan, 3 tablespoons mixed in)
2 large eggs
200 g sour cream
250 ml milk
1 tablespoon salt (for the egg and milk mixture)
Black pepper: to taste
70 g cheese, grated (such as cheddar or mozzarella)
For the Salad:
2 hard-boiled eggs, finely chopped
1/2 head of Chinese cabbage, sliced
2 medium beets, cooked and sliced
Fresh dill, chopped (to taste)
Salt: to taste
1 tablespoon sour cream
1 tablespoon mayonnaise
2 cloves of garlic, minced
Steps on How to Make It
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