👨‍🍳 Instructions

1. 1

   Preheat oven to 190°C (375°F). Carefully trim the base of the cauliflower so it stands upright. Blanch the cauliflower in boiling salted water for about 5 minutes. Drain well and let it cool slightly.

   💡 Tip: Blanching the cauliflower helps to soften it and makes it easier to stuff.
2. 2

   In a bowl, combine the ground pork, cooked rice, finely chopped onion, minced garlic, chopped parsley, egg, salt, and pepper. Mix well until all ingredients are evenly distributed.

   💡 Tip: Ensure the onion and garlic are finely chopped to avoid large pieces in the filling.
3. 3

   Carefully spread the florets of the blanched cauliflower apart to create pockets for the filling. Gently press the pork mixture into these pockets and around the cauliflower. Alternatively, if the cauliflower is very firm, you can carefully remove the core and stuff the center, then press the mixture into the florets.

   💡 Tip: Be gentle when stuffing to avoid breaking the cauliflower apart.
4. 4

   Heat the vegetable oil in an oven-safe skillet or Dutch oven over medium heat. Carefully place the stuffed cauliflower, cut-side down, into the skillet and sear for about 3-5 minutes until lightly golden.

   💡 Tip: Searing the cauliflower adds a nice color and a slightly crispy exterior.
5. 5

   Flip the cauliflower so it's upright. Cover the skillet tightly with a lid or aluminum foil. Transfer to the preheated oven and bake for 45-50 minutes, or until the cauliflower is tender when pierced with a knife and the filling is cooked through.

   💡 Tip: Baking time may vary depending on the size of the cauliflower.
6. 6

   While the cauliflower is baking, prepare the sauce. In a small bowl, whisk together the sour cream, chopped fresh dill, salt, and pepper until smooth and well combined.

   💡 Tip: Using fresh dill is key for the characteristic flavor of this sauce.
7. 7

   Once the cauliflower is cooked, remove it from the oven. Spoon the dill and sour cream sauce generously over the top of the stuffed cauliflower. Return to the oven, uncovered, for another 10-15 minutes, or until the sauce is heated through and slightly bubbly.

   💡 Tip: Baking the sauce uncovered allows it to heat through without becoming too thin.
8. 8

   Let the stuffed cauliflower rest for a few minutes before serving. Carefully transfer to a serving platter and serve hot, with extra sauce on the side if desired.

   💡 Tip: This dish can be served as a main course or as a side dish to roasted meats.