Baked cauliflower with brie, speck & sour cream

Baked cauliflower with brie, speck & sour cream

Baked cauliflower ingredients

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?

Baked cauliflower recipe

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.

Baked cauliflower cooked in Chasseur round black casserole

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.

Baked cauliflower cooked in Chasseur round black casserole

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.

Baked cauliflower cooked in Chasseur round black casserole

 

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Baked cauliflower with brie, speck & sour cream
Take your baked cauliflower to different levels by baking it with sour cream, brie and smoky speck. This one's a real winner.
Baked cauliflower recipe
Course Vegetables
Servings
people
Ingredients
Course Vegetables
Servings
people
Ingredients
Baked cauliflower recipe
Instructions
  1. Preheat the oven to 200°C.
  2. Lightly oil one large baking dish or two smaller ones. They basically need to be big enough to fit the cauliflower florets in one snug layer.
  3. Steam the cauliflower florets for 10 minutes. Alternatively, boil them in water for 8-10 minutes, draining really well once they're done.
  4. Lay the cauliflower into your prepared baking dishes while they're still hot.
  5. Whisk together the melted butter, sour cream and milk. Dribble this over the cauliflower.
  6. Scatter salt and black pepper over the top, then do the same with the speck. Reserve about ¼ of the speck to put on at the end. Lay the slices of brie over the top, followed by the bread crumbs and then the reserved speck.
  7. Bake in the oven for 30 minutes.
  8. To serve, scatter the baked cauliflower with the parmesan, herbs and serve while hot.
Recipe Notes

Try to avoid fine bread crumbs as you want them to have a bit of substance. I take sliced rye bread - or use whatever bread you like - then cut it into small cubes and quickly blitz it in a small food processor. You could even use panko crumbs here, if you like.

Share this Recipe
  • Barry Ozmo

    i like you have been enjoying lots of cauliflower.your dish is a little upmarket than mine but it was a lunch.it is a very versatile veg,ground even for pizza base.the dark rye breadcrumbs interest me.bought or made? thank you all who don’t like it for keeping the price down;-)

    • It’s bought rye, Barry. I’m a big fan, but I’m sure any old bread would do.

  • What a fantastic dish! My favorite kind – comfort food! Can’t wait for the soon-to-be cool weather to make this! Hope all is magical in your travels!

    • This one did me for dinner and lunch the following day. Very comforting!

      • I am making this for dinner tomorrow – can’t wait.

  • I have a new food goal. Buy a wheel of brie and bite into it like an apple. Thanks John!

  • As far as I’m concerned you don’t have to gild the lilly for me to find a dish attractive. I bet the aroma alone begs a person to come and take a big bite. It is also very Italian to put coarse bread crumbs on a dish. The touch of turquoise towels and the grey wood really compliments the dish. YUM!! Looking forward to fall and making this type of dish.

  • KevinIsCooking

    Salty and delicious speck is often times hard for me to find, but I love it’s smoky pine and or juniper flavors and sounds like a wonderful addition in this one. That melted brie, and rye bread crumb – man I am imagining a wonderful dish here! Thought I’d stop by just to see if you were posting on site while on holiday. Glad I did!

  • I have tried this recipe, it’s so delicious. I am loving it! Thanks for sharing.

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