Cauliflower in egg and sour cream
3 servings
20 minutes
Cauliflower in egg and sour cream is a simple and delicate dish of Russian cuisine that combines a creamy texture with the soft, slightly nutty flavor of cauliflower. The roots of the recipe trace back to village cooking traditions where available ingredients were transformed into hearty and cozy meals. The tender cauliflower simmered in a pan absorbs the aroma of spices and becomes even softer, while the eggs create a light crust enveloping each piece. Sour cream adds creamy softness, making the dish richer. An ideal option for a light lunch or side dish, it works well as a standalone meal or an accompaniment to meat. Due to its delicate structure, it pairs especially well with fresh green salads or crispy bread. This tasty and homely recipe can be described as simple, quick, and made with love.
1
Place the cauliflower in the pan. First, it thaws and releases water.
- Frozen cauliflower: 400 g
2
Reduce the heat and let it simmer covered for 15 minutes. If you see that the water has evaporated, add a little water (100ml) to prevent the cabbage from burning.
- Frozen cauliflower: 400 g
3
We crack eggs into the pan and coat the cabbage in them.
- Chicken egg: 2 pieces
4
Add a few tablespoons of sour cream. The exact number of tablespoons depends on your preferences. The main thing is that the cabbage should not be too dry.
- Sour cream: to taste
5
Mix the entire mixture, add salt, pepper, garlic, and seasoning to taste. Mix again and taste.
- Salt: to taste
- Ground black pepper: pinch
- Ground dried garlic: pinch
- Seasoning for vegetables: to taste