Tejfölös Karfiol

While Hungarian recipes usually use bacon as the preferred fat, this one calls for butter. This recipe comes from the Erdélyi Szakácskönyve by Marcsa Néni. When we prepared this recipe we used one medium-sized cauliflower and one small tub of sour cream. More sour cream wouldn’t hurt, and neither would some grated cheese on top.

Ingredients:
Cauliflower
Salt
Butter
Bread crumbs
Sour cream

Method:
“Tear the cauliflower into nice big roses, remove the green leaves, and we’re cooking them in salted water until they are soft,” writes the author. “Drain them. We are buttering an oven-proof glass pan, sprinkling it with bread crumbs, and making a layer of cauliflower, pouring sour cream over it, and sprinkling it with bread crumbs. We are placing butter slices on top and sprinkling it with bread crumbs again. Cook it well in the oven until the top begins to turn brown.”