Cauliflower and Vegetable Bake with Sour Cream and Cheese
A hearty and creamy vegetable bake featuring tender cauliflower and a medley of vegetables. This dish is coated with a tangy sour cream and cheese sauce, then baked to golden perfection. Perfect as a comforting side dish or a main meal for vegetarians
Ingredients:
Vegetables:
1 cauliflower, cut into florets
1 onion, chopped
1 carrot, grated
200g mushrooms, chopped
1 zucchini, cut into small pieces
Salt and pepper to taste
100g cherry tomatoes, chopped
1 cucumber, grated
Fresh dill, chopped
Egg Mixture:
4 eggs
200g sour cream
Salt and pepper to taste
Topping:
100g cheese, grated
60g sour cream
40g mayonnaise
Salt and pepper to taste
2 cloves garlic, chopped
Instructions:
Prepare the Vegetables:
Preheat the oven to 180°C (350°F).
In a large pot, bring water to a boil and add a pinch of salt. Blanch the cauliflower florets in the boiling water for about 5 minutes, then drain and set aside.
In a frying pan, heat a little oil and sauté the chopped onion, grated carrot, mushrooms, and zucchini until softened. Season with salt and pepper.
Add the chopped cherry tomatoes, grated cucumber, and fresh dill to the pan and cook for another 2-3 minutes. Remove from heat.
Make the Egg Mixture:
In a bowl, whisk the eggs and sour cream together. Season with salt and pepper.
Assemble the Bake:
In a greased baking dish, spread the sautéed vegetables evenly on the bottom.
Pour the egg mixture over the vegetables, making sure everything is evenly coated.
Prepare the Topping:
In a small bowl, mix the grated cheese, sour cream, mayonnaise, garlic, salt, and pepper to form a creamy topping.
Bake:
Spread the topping evenly over the egg and vegetable mixture in the baking dish.
Bake in the preheated oven for 25-30 minutes or until the top is golden and the dish is set.
Serve:
Remove from the oven, let cool for a few minutes, then slice and serve. Enjoy your delicious cauliflower and vegetable bake!
Tips:
Customizable Veggies: Swap in vegetables like mushrooms, bell peppers, or asparagus for variety.
Gluten-Free Option: Use gluten-free breadcrumbs or omit them entirely.
Extra Creamy: Add ¼ cup of heavy cream or milk to the sour cream mixture for a richer sauce.
Spice it Up: Add a pinch of chili flakes or a splash of hot sauce for heat.
Make Ahead: Prepare the dish up to the baking stage, cover, and refrigerate for up to 24 hours. Bake just before serving.
Servings
Yield: Serves 4–6 as a side dish or 3–4 as a main.
Portion Suggestions: Pair with crusty bread or a fresh green salad for a complete meal.
Enjoy this creamy, cheesy, and comforting dish that’s sure to be a crowd-pleaser!