Nothing screams comfort food than a deliciously baked meal and this Hungarian baked cauliflower is just simply divine and just melts in your mouth.
Now I may be a bit biased here coming from a Hungarian background, but I just love to cook and eat Hungarian food. It’s wholesome, homely and the smells that come out of the kitchen when cooking it are just amazing. Even just walking past my Grandmother’s or Aunties kitchen as a kid is something that I will never forget and when I cook I know I’m on the right track based on the smells.
Even if your not particularly a fan of cauliflower, trust me when I say that you are going to love this! This will make even a harden veggie hater want to eat their veggies! Why? Because it’s creamy, it’s buttery and has that nice crunchy texture. What makes this great is the combination of the sour cream, butter and breadcrumbs just work together so well which gives you multiple textures to enjoy. The only thing you’ll need to be careful of is not to over cook the cauliflower in the over. So watch it carefully from about the fifteen minute mark. You just want to take it out when the breadcrumbs are golden brown on the top.
Baking it in the oven is the obvious way but I actually put mine in the air fryer and it comes out just as good. I like the time control better on the air fryer but use what you are comfortable with. This Hungarian baked cauliflower makes a great side or even on its own and tastes so good. My only tip here is to use real butter as it just gives it a better taste. Finom!
Hungarian Baked Cauliflower (Sült Karfiol)
Course: DinnerCuisine: Hungarian4
servings10
minutes40
minutesIngredients
1 1 large head of cauliflower
1 cup 1 sour cream
1 cup 1 bread crumbs
1/4 cup 1/4 melted butter
Salt
Water
Directions
- Get rid of the large leaves and trim if need be so that the cauliflower head can sit flat.
- Place the head in a large saucepan & season the top with salt.
- Fill the saucepan with water so that it covers at least 2/3 of the head & bring it to boil.
- Reduce the heat, cover & cook for 15-20 minutes or until it’s tender.
- Carefully drain your cauliflower head & place in a greased baking dish.
- Pour the melted butter over the head & completely coat it.
- Cover the cauliflower with bread crumbs then spread the sour cream so it is completely covered.
- Sprinkle a little more bread crumbs on the top.
- Place in the oven at 180°C 20-25 minutes or until golden brown.
- Remove from the heat & serve. Enjoy!
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YES, YES & YES! My Grandmother used to make this when I was young. I myself haven’t made it for years but thank you for the memories as your recipe is spot on too.
Awww, you’re very welcome Moyra and thank you for the feedback too.
Absolutely Superb!!!
Yummmmmm! Absolutely delicious!
Thank you Ann.
I have saved this recipe.
That’s awesome. You’re going to love it,