Ingredients for 6:
1 medium cauliflower
1 lb carrots
0.5 lb spinach
4 tbsp sour cream
3 tbsp ground Parmesan cheese
Cut cauliflower into medium pieces, and wash. Wash spinach.
Peel and wash carrots, and slice them into thin pieces.
Bring 0.5 gal water to boil, and put the carrots in the boiling water.
After 3 minutes, put the cauliflower into the saucepan, and boil for 4 more minutes.
Then, put the spinach into the saucepan, and boil for 1 more minute.
Drain the resulting vegetable broth into a different pan (we won’t use it in this recipe but it’s perfectly good for soups and simmering meats or vegetables).
Grease a baking dish with some oil, put the vegetables on it as an even layer.
Then, cover the vegetables with a thin layer of sour cream and sprinkle with the ground cheese.
Cool, cover with a plastic wrap, and keep in a refrigerator for up to 2 hours, or bake immediately in an oven pre-heated to 370 F(170 C) for 20 – 25 minutes, until the top turns gold colored.
Serve hot as a garnish to fish or meat or as a standalone dish with a green salad.