Ingredients:

Cauliflower

2 teaspoons salt

4 tablespoons breadcrumbs

2 eggs

200g sour cream

2 tablespoons sunflower oil

250ml milk

1 tablespoon salt

Pepper to taste

3 tablespoons breadcrumbs

70g cheese

2 eggs

1/2 Chinese cabbage

2 beets

Dill

1 tablespoon sour cream

1 tablespoon mayonnaise

2 cloves garlic

Directions:

Preheat your oven to 375°F (190°C).

Cut the cauliflower into florets and boil in salted water for about 5-7 minutes until tender.

Drain and set aside.

In a bowl, mix breadcrumbs, eggs, sour cream, sunflower oil, milk, salt, and pepper until well combined.

Grease a casserole dish and layer the boiled cauliflower evenly.

Pour the breadcrumb mixture over the cauliflower, ensuring it covers all pieces.

Grate cheese on top and sprinkle with breadcrumbs for added crunch.

Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly.

While the casserole is baking, prepare the salad by shredding Chinese cabbage and beets.

Mix with chopped dill.

In a separate bowl, combine sour cream, mayonnaise, minced garlic, salt, and pepper for the dressing.

Serve the creamy cauliflower casserole hot with a side of the fresh cabbage and beet salad.

Enjoy!