Hungarian Baked Cauliflower Recipe (Coliflor Con Cúrcuma)

This is a true Hungarian dish from a sweet lady who is 94 yrs. young. She was born and raised in Budapest Hungry and came to the USA when she was in her late 30’s. This is the cauliflower recipe her mother made weekly, which was, and still is a family’s favorite.

This Hungarian baked cauliflower recipe is the exact recipe, there are no changes or modifications.

1 good sized head cauliflower

1 c. bread crumbs

1 c. sour cream

¼ cup melted butter

Salt

Water

Before you cook the cauliflower, break off any large outer leaves. Then turn the cauliflower on its side and cut around the core of the cauliflower, making sure to keep the whole cauliflower head intact.

Place the whole cauliflower in a saucepan, season the top with salt.

Add water to 2/3 rds, up the side the cauliflower. Bring water to a boil.

Cover, reduce heat, and cook the cauliflower in salt water just until fork tender, about 15 to 20 minutes.

Thoroughly drain the cauliflower and place in buttered baking dish.

Pour the melted butter on the cauliflower, try to completely coat the cauliflower, using a spoon.

Completely cover the buttered cauliflower with bread crumbs.

Then add the sour cream, spreading to completely cover the cauliflower.

Sprinkle the top with ¼ cup of bread crumbs.

Place in oven, bake uncovered, at 350° oven 15-20 minutes, or until crumbs are a golden brown.

This dish never lasts the whole meal...