This traditional layered cauliflower dish is a delicious way to turn a head or two of cauliflower into a hearty family meal. I used ground beef here, but you can easily substitute pork, turkey, or chicken.
[jpshare]
Ingredients
Serves 4
500 g (1 lb 2 oz) ground beef — or use pork, turkey, or chicken
2 small heads of cauliflower (or 1 large)
1 white onion, finely chopped
1 clove garlic, minced or finely chopped
2 tsp sweet paprika powder
125 g (¾ cup / 4½ oz) uncooked white rice
Salt and pepper, to taste
3–4 tbsp grated cheese, or to taste
300 ml (1¼ cups) sour cream
Method
Prepare the cauliflower:
Cut the cauliflower into small florets and cook in salted water until just tender. Drain and set aside.Cook the rice:
Cook the rice until almost done — it should be al dente, with a little bite left. Drain and set aside.Make the meat mixture:
Heat a little oil in a pan and sauté the onion until soft. Add the garlic and ground meat, stirring to break it up and brown it lightly. Sprinkle in the paprika, add a splash of water (just enough to prevent sticking), and cook until the meat is fully done. Season with salt and pepper.Combine:
Mix the cooked meat with the nearly cooked rice.Layer the dish:
Preheat the oven to 180°C (350°F).
Spread a thin layer of sour cream over the bottom of your baking dish.
Add a layer of cauliflower, then a layer of the meat-and-rice mixture, followed by another layer of cauliflower.Finish and bake:
Spread the remaining sour cream evenly over the top and sprinkle with grated cheese.
Bake for 30–40 minutes, until golden and bubbling.Serve:
Serve hot with salad or pickles, such as gherkins, and a spoonful of extra sour cream on top if you like.
What kind of cheese do you use? Cottage cheese?
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.
I use always use the Mexican blend .
We need more recipes!
i like the step by step pictures. thanks
[…] Eszter and Henrich had cooked a delicious variation on the Cauliflower Cheese we are used to. This Hungarian Cauliflower Cheese was a meal-in-one with minced meat and rice […]
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.
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.
Unbeileveby taste wonderful