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This recipe is based upon the one found in Carpathia by Irina Georgescu (2020 Interlink Books). I cut the recipe in half because there are only two of us and it still serves 3-4 people as a side dish. This is super simple and fast to make. The piquant sour cream with the earthy cauliflower makes a really interesting combination of flavors. Love it!

• Ingredients
• Butter, for greasing
• 1/4 cup bread crumbs
• 1 small cauliflower (about 1#)
• 3/4 cup sour cream
• 2 oz. grated cheddar cheese
• 1 egg, beaten
• 1/2 tsp. nutmeg
• 1/2 Tbsp. Dijon mustard
• Salt and pepper

Grease a small baking dish with butter and then sprinkle the bread crumbs over the butter until coated. Shake the dish around to evenly distribute any non-sticking bread crumbs.

Cut the cauliflower into florets and then cook in boiling water until slightly soft. Drain off water and leave uncovered to let steam escape and cauliflower to cool a little bit (or a lot).

Preheat oven to 400 degrees F. Combine the sour cream, most of the cheese, egg, nutmeg, mustard, salt, and pepper in a small mixing bowl. Place the drained cauliflower into the prepared baking dish. Pour the sour cream mixture over the top of the cauliflower. Sprinkle the remaining cheese over the top. Bake for 20 to 30 minutes at 400 degrees F. Serve warm. Yield: 3-4 side-dish servings.