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!