Hungarian Layered Cauliflower – Rakott Karfiol🇭🇺

Instructions:

1. Cook the cauliflower
   • Boil the florets in salted water until just tender (about 8–10 minutes). Drain well.
2. Prepare the meat filling
   • Heat oil in a pan. Sauté onion until soft, then add garlic.
   • Stir in ground meat, cook until browned.
   • Season with paprika, salt, and pepper.
   • Stir in the cooked rice. Set aside.
3. Mix the sour cream layer
   • Whisk eggs into sour cream until smooth. Season lightly with salt and pepper.
4. Assemble the layers
   • Grease a baking dish.
   • Spread half of the cauliflower on the bottom.
   • Add all the meat-rice mixture on top.
   • Layer the rest of the cauliflower.
   • Pour sour cream mixture evenly over the top.
   • Sprinkle with cheese and/or breadcrumbs if desired.
5. Bake
   • Bake at 375°F (190°C) for 30–35 minutes, until golden and bubbling.
6. Serve
   • Let it rest for 10 minutes before slicing.
   • Enjoy warm with a side salad or pickles. 🥒

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👉 This dish is a cousin of rakott krumpli (layered potatoes) but lighter and with a wonderful cauliflower flavor.

Would you like me to also share the vegetarian version that Hungarians often make during Lent (without meat, just extra sour cream and eggs)?