Main dishes

Baked cauliflower with mustard and sour cream

Cauliflower coated in mustard, sour cream, mayonnaise, and dried herbs, then baked with breadcrumbs and cheese. Serves 2 to 3.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
15 min
Cook time
30 min
Total time
45 min
Temperature
220 °C (425 °F)
Servings
2-3
Difficulty
Easy
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Baked cauliflower with mustard and sour cream is a treat for anyone who enjoys baked vegetables. Parboiled cauliflower florets are dipped in a thick mixture of sour cream, mayonnaise, and mustard with olive oil and a pinch of dried thyme and rosemary. They are then placed in a greased baking dish, sprinkled with breadcrumbs and, optionally, a little more thyme, and baked at 220 °C (425 °F) with grated cheese. One medium cauliflower serves two to three people.

Ingredients

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Instructions

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  1. Parboil the cauliflower in salted boiling water for about 10 minutes. It should still be crisp inside and should not be falling apart on the outside. Then separate it into florets.

  2. Brush the bottom of a baking dish with a little oil.

  3. In a large bowl, mix the mayonnaise, sour cream, mustard, oil, salt, pepper, thyme, and rosemary. Add the cauliflower florets and coat them thoroughly in the mixture. Transfer the cauliflower to the prepared baking dish, sprinkle with breadcrumbs, and optionally add a little more thyme for extra aroma.

  4. Finally, sprinkle everything with grated cheese and bake in an oven preheated to 220 °C (425 °F) until both the cheese and cauliflower are golden.

Tip: Let the parboiled cauliflower drain in a colander and cool slightly so the steam can escape. Dry florets hold the thick mustard mixture better and help the breadcrumbs bake up crisp.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
212 kcal
Protein
11 g
Carbohydrates
5.2 g
of which sugars
1.3 g
Fat
17 g
of which saturates
8.3 g
Fiber
1.2 g
Salt
1.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Karfiol v horčicovo-smotanovej marináde z rúry

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