One thing for sure is that this baked cauliflower won’t win any awards for good looks. I mean, just look at it. Without the herbage and garlic flowers it’s a celebration of all things golden brown.
Not to worry, as it’s all in how it tastes with this veggie dish that could easily be a meal for two on its own. Maybe a salad on the side would help it in the looks department.
Distractions, you see?
This is a take on a Croatian baked cauliflower dish I made several years ago. See it here if you like. Sour cream is no stranger in many Eastern European countries, as it finds its way in many sweet and savoury dishes. Quite often I dissolve a bit of icing sugar or vanilla sugar through it and use it in place of regular cream, for a desert.
There isn’t too much sour cream in this dish, but just enough to give it a very slight tang. And if sour cream isn’t your thing, go with yoghurt or even mascarpone.
Unlike last time where I used cheddar cheese, for this one I’ve decided to use brie for its heady aroma and punchy flavour. I absolutely love the stuff and can very easily bite into a wheel of it like an apple.
Yep, that’s just me. A little sloppy in the grace department.
Thin batons of smoky speck come along for the ride, as well, contributing their salty meatiness to the soft and velvety cauliflower. To help finish it off, a liberal toss of coarse dark rye breadcrumbs crunch up perfectly as that brie slowly melts over and around the florets of cauli.
A final dusting of finely grated parmesan is the finishing touch – maybe a few snips of radish sprouts, like I did. Do what you like, though, as this one’s pretty versatile.
Toasted pine nuts and chilli wouldn’t go astray here, either.