Cauliflower and Vegetable Bake with Sour Cream and Cheese

Directions:

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.
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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.

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