A collection of Hungarian recipes and home cooking

Hungarian Tidbits

Hungarian Layered Cauliflower – Rakott Karfiol

rakott karfiol layered cauliflower

This is one of the layered vegetable dishes, a good way to use a head or two of cauliflowers and turn them into a tasty family dinner. I used minced beef but can use pork, turkey or even chicken.

Ingredients – 4 servings

  • 500 g (1lb 1.6oz) minced beef (or can be some other meat)
  • 2 small heads of cauliflowers – or 1 giant!
  • 1 white onion, finely chopped
  • 1 clove of garlic, minced, pressed, finely chopped
  • 2 tsp paprika powder
  • 125 g (4.5oz, 3/4 cup) uncooked white rice
  • salt, pepper
  • 3-4 tbsp grated cheese – or to taste
  • 300 ml (1 1/4 cup) sour cream


  1. Cut the cauliflowers into small florets and cook in salted water until just tender
  2. Cook the rice, best if leave it a bit al-dente with still a bit of bite retained. It has to be nearly done, not too hard.
  3. Saute the onion on a little oil, add the garlic, minced meat cook and stir to seal the meat a bit, add the paprika, then a splash of water just enough to prevent it burning and cook till the meat is ready.
  4. Combine the cooked meat with the (nearly cooked) rice. Now we are ready to do the fun part, the layering.
  5. Pre-heat oven to 180 °C (350 °F)
  6. Cover the bottom of your dish with a little sour cream, and put a layer of cauliflower down, follow with the meat and rice mixture and cover with another layer of cauliflower.
  7. Get your sour cream, spread it on top of the dish to cover evenly, sprinkle the grated cheese on.
  8. Cook in the oven for about 30-40 minutes until golden.
  9. Serve with salads or pickles, gherkins and some extra sour cream on top.


8 thoughts on “Hungarian Layered Cauliflower – Rakott Karfiol

    1. Hi Judy, I used some mature cheddar cheese which would melt nicely and has a good strong character. In Hungary the cheese called “Trappista” which is usually used here, it’s quite mild in flavour a bit like Edam cheese if need a similar substitute.

  1. Pingback: Free2Go
  2. Whilst you mention using “other meats” my Mother always used a mixture of pork and veal mince. In times past she used to mince her own meat as what could be bought was not prepared to her highly attuned senses of taste and texture.

  3. I may have been over generous with the sour cream on the bottom as it was quite wet when I came to dish up but it tasted lovely and would recommend trying it.

Leave a Reply

Your email address will not be published. Required fields are marked *