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Bring a large pot of water with 1 tablespoon salt to a boil. Add cauliflower florets and cook for about 5 minutes until just tender. Drain and set aside.
In a skillet, heat olive oil over medium heat. Sauté the diced onion, garlic, carrot, and mushrooms until soft and fragrant. Season with salt, black pepper, and paprika to taste. Remove from heat.
In a mixing bowl, whisk the eggs with sour cream and a pinch of salt until smooth.
Preheat your oven to 180°C (350°F).
In a greased baking dish, combine the boiled cauliflower and sautéed vegetables evenly. Pour the egg and sour cream mixture over the top.
Bake for 25–30 minutes until the gratin is set and golden on top.
Let it cool slightly before serving.
Serving and Storage Tips:
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