Cauliflower and Vegetable Bake with Sour Cream and Cheese
5. Bake:
Place the dish in the oven and bake for up to 40 minutes, or until the top is golden and the bake is set.
6. Prepare the Topping:
In a small bowl, mix 60g sour cream, 40g mayonnaise, salt, and pepper mixture.
Add chopped garlic and grated cucumber.
Stir in chopped dill for extra flavor.
7. Serve:
Let the bake cool slightly before slicing.
Serve warm, topped with the sour cream and cucumber mixture for an extra creamy and fresh taste.
Serving Suggestions:
Serve with a side salad for a complete meal.
Pair with crusty bread or garlic bread.
Cooking Tips:
Ensure the vegetables are well-drained before adding to the bake to avoid excess moisture.
Adjust the seasoning to taste before baking.
Nutritional Benefits:
Rich in Vitamins A, C, and K: From the vegetables.
High in Fiber: Aiding digestion.
Contains Protein: From eggs and cheese, supporting muscle health.
Dietary Information:
Gluten-free
Vegetarian: Can be made by excluding mayonnaise or using a vegetarian alternative.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe:
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