This delicious cauliflower bake paired with a beet and cabbage salad is perfect for a wholesome and satisfying meal. The cauliflower bake is creamy and cheesy, while the beet salad offers a refreshing and tangy contrast.
Preparation Time:
- Prep time: 30 minutes
- Cook time: 20 minutes
- Total time: 50 minutes
Ingredients:
For the Cauliflower Bake:
- 1 cauliflower
- 2 teaspoons salt
- Sunflower oil (for greasing)
- 4 tablespoons breadcrumbs
- 2 eggs
- 200 grams sour cream
- 2 tablespoons sunflower oil
- 250 ml milk
- 1 tablespoon salt
- Black pepper to taste
- 3 tablespoons breadcrumbs
- 70 grams cheese
For the Beet Salad:
- 2 eggs
- 1/2 Chinese cabbage
- 2 beets
- Dill
- Salt
- 1 tablespoon sour cream
- 1 tablespoon mayonnaise
- 2 cloves garlic
Directions:
- Prepare the Cauliflower:
- Boil the cauliflower in salted water (2 teaspoons salt) for 15-20 minutes until tender. Drain and chop.
- Prepare the Baking Dish:
- Grease a baking dish with sunflower oil and sprinkle 4 tablespoons of breadcrumbs evenly.
- Prepare the Mixture:
- In a bowl, mix the eggs, sour cream, and 2 tablespoons sunflower oil. Add the milk, 1 tablespoon salt, and pepper to taste. Mix well.
- Assemble the Bake:
- Place the chopped cauliflower in the greased baking dish.
- Pour the egg and sour cream mixture over the cauliflower.
- Sprinkle 3 tablespoons of breadcrumbs and the grated cheese on top.
- Bake:
- Preheat the oven to 180°C (350°F).
- Bake the cauliflower dish for 20 minutes until golden and bubbly.
- Prepare the Beet Salad:
- Boil the eggs, then cool and finely chop them.
- Thinly slice the Chinese cabbage.
- Cook the beets until tender, then peel and thinly slice them.
- In a bowl, mix the cabbage, beets, chopped eggs, dill, salt, sour cream, mayonnaise, and minced garlic until well combined.
- Serve:
- Serve the baked cauliflower hot, alongside the refreshing beet salad.
Serving Suggestions:
- Serve the cauliflower bake as a main dish with the beet salad as a side.
- Add a slice of crusty bread to soak up the creamy sauce from the bake.
Cooking Tips:
- Ensure the cauliflower is well-drained before baking to avoid excess moisture.
- Adjust the seasoning to your taste by adding more herbs or spices.
Nutritional Benefits:
- Cauliflower is a great source of vitamins C and K, and fiber.
- The beet salad is rich in antioxidants and provides a good amount of vitamins and minerals.
Dietary Information:
- This recipe is vegetarian.
- For a gluten-free version, use gluten-free breadcrumbs.
Storage:
- Store any leftovers of the cauliflower bake and beet salad in separate airtight containers in the refrigerator for up to 2 days.
- Reheat the cauliflower bake in the oven or microwave before serving.
Why You’ll Love This Recipe:
- The creamy cauliflower bake is comforting and flavorful.
- The beet salad adds a refreshing and tangy contrast, making it a perfect meal combination.
Conclusion: Enjoy this wholesome cauliflower bake and beet salad for a nutritious and delicious meal. The combination of creamy, cheesy cauliflower with a refreshing beet salad is sure to satisfy your taste buds. Happy cooking!