Polish-style cauliflower

1. Stage

Main products. Boil the eggs in advance. Defrost the cauliflower (I have frozen). If fresh, break it into manageable florets.

2. Stage

Blanch the cabbage in well-salted water for 5-7 minutes from the boil. Toss in a sieve.

3. Stage

Grind the breadcrumbs in the bowl of a blender with the cheese and mix with 0.5 tsp. paprika. For convenience, you can grate the cheese beforehand. Do not chop the eggs finely.

4. Stage

Heat the butter and honey in the microwave so that the honey becomes fatter.

5. Stage

Then add sour cream, spices, salt. I also add vegetable seasoning. All well combine with a whisk until homogeneous. Then pour 1 tbsp. water, add flour and stir again. The sauce is ready.

6. Stage

I will bake in portions, but one would be fine too. Spread the cabbage first and pour half the sauce over it.

7. Stage

Then distribute the eggs and chopped greens. Pour over the rest of the sauce.

8. Stage

Sprinkle with breadcrumbs and bake in a hot oven at 190-200°C for 10-15 minutes with the grill (or overhead heat) on.

9. Stage

That's it, the appetizer is ready! Tender cabbage in a velvety sauce with a crispy crust! Very tasty! Bon appetit for everyone!