1. Prepare the Cauliflower:

Cut the cauliflower into florets.
Pour the cauliflower into a pan, fill with water, add salt, and cook until tender. Drain and set aside.

2. Prepare the Vegetables:

Chop the onion and fry in oil until translucent.
Ezoic
Grate the carrot and add to the pan, frying until softened.
Chop the mushrooms and fry until browned.
Cut the zucchini and fry until tender. Season with salt and pepper mixture.

3. Prepare the Egg Mixture:

In a bowl, beat 4 eggs with 200g of sour cream and a pinch of salt.
Chop fresh parsley and add to the mixture.
Add the chopped cherry tomatoes and mix well.

4. Assemble the Bake:

Preheat the oven to 180°C (350°F).
Grease a baking mold with oil.
Layer the cooked cauliflower, fried vegetables (onion, carrot, mushrooms, zucchini), and pour the egg mixture over the top.
Sprinkle grated cheese evenly over the bake.

5. Bake:

Place the dish in the oven and bake for up to 40 minutes, or until the top is golden and the bake is set.

6. Prepare the Topping:

In a small bowl, mix 60g sour cream, 40g mayonnaise, salt, and pepper mixture.
Add chopped garlic and grated cucumber.
Stir in chopped dill for extra flavor.

7. Serve:

Let the bake cool slightly before slicing.
Serve warm, topped with the sour cream and cucumber mixture for an extra creamy and fresh taste.

Serving Suggestions:

Serve with a side salad for a complete meal.
Pair with crusty bread or garlic bread.

Cooking Tips:

Ensure the vegetables are well-drained before adding to the bake to avoid excess moisture.
Adjust the seasoning to taste before baking.

Nutritional Benefits:

Rich in Vitamins A, C, and K: From the vegetables.
High in Fiber: Aiding digestion.
Contains Protein: From eggs and cheese, supporting muscle health.

Dietary Information:

Gluten-free
Vegetarian: Can be made by excluding mayonnaise or using a vegetarian alternative.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe:

Packed with a Variety of Colorful Vegetables: Making it both nutritious and visually appealing.
Creamy and Flavorful: Perfect for family meals or entertaining guests.
Easy to Prepare: Can be customized with your favorite vegetables.

Conclusion:

This Cauliflower and Vegetable Bake with Sour Cream and Cheese is a deliciously nutritious dish that will delight your taste buds while providing essential nutrients. Perfect for any occasion, it’s a versatile and satisfying meal that everyone will love. Enjoy this wholesome bake and stay healthy!

Enjoy your hearty Cauliflower and Vegetable Bake!

1. Prepare the Cauliflower:

Cut the cauliflower into florets.
Pour the cauliflower into a pan, fill with water, add salt, and cook until tender. Drain and set aside.

2. Prepare the Vegetables:

Chop the onion and fry in oil until translucent.
Ezoic
Grate the carrot and add to the pan, frying until softened.
Chop the mushrooms and fry until browned.
Cut the zucchini and fry until tender. Season with salt and pepper mixture.

3. Prepare the Egg Mixture:

In a bowl, beat 4 eggs with 200g of sour cream and a pinch of salt.
Chop fresh parsley and add to the mixture.
Add the chopped cherry tomatoes and mix well.

4. Assemble the Bake:

Preheat the oven to 180°C (350°F).
Grease a baking mold with oil.
Layer the cooked cauliflower, fried vegetables (onion, carrot, mushrooms, zucchini), and pour the egg mixture over the top.
Sprinkle grated cheese evenly over the bake.

5. Bake:

Place the dish in the oven and bake for up to 40 minutes, or until the top is golden and the bake is set.

6. Prepare the Topping:

In a small bowl, mix 60g sour cream, 40g mayonnaise, salt, and pepper mixture.
Add chopped garlic and grated cucumber.
Stir in chopped dill for extra flavor.

7. Serve:

Let the bake cool slightly before slicing.
Serve warm, topped with the sour cream and cucumber mixture for an extra creamy and fresh taste.

Serving Suggestions:

Serve with a side salad for a complete meal.
Pair with crusty bread or garlic bread.

Cooking Tips:

Ensure the vegetables are well-drained before adding to the bake to avoid excess moisture.
Adjust the seasoning to taste before baking.

Nutritional Benefits:

Rich in Vitamins A, C, and K: From the vegetables.
High in Fiber: Aiding digestion.
Contains Protein: From eggs and cheese, supporting muscle health.

Dietary Information:

Gluten-free
Vegetarian: Can be made by excluding mayonnaise or using a vegetarian alternative.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.

Why You’ll Love This Recipe:

Packed with a Variety of Colorful Vegetables: Making it both nutritious and visually appealing.
Creamy and Flavorful: Perfect for family meals or entertaining guests.
Easy to Prepare: Can be customized with your favorite vegetables.

Conclusion:

This Cauliflower and Vegetable Bake with Sour Cream and Cheese is a deliciously nutritious dish that will delight your taste buds while providing essential nutrients. Perfect for any occasion, it’s a versatile and satisfying meal that everyone will love. Enjoy this wholesome bake and stay healthy!

Enjoy your hearty Cauliflower and Vegetable Bake!