1. Prepare the Cauliflower

• Cut the cauliflower into florets and rinse well under cold water.
• In a large pot, bring water to a boil, add a pinch of salt, and cook the cauliflower florets for 5–7 minutes, until tender but still firm.
• Drain and set aside.

2. Prepare the Vegetables

• While the cauliflower is cooking, chop the sweet paprika and green onions.
• Mince 3 cloves of garlic.

3. Cook the Eggs

• In a separate pot of boiling water, cook the chicken eggs until hard-boiled (about 10 minutes).
• Once cooked, peel and finely chop them.

4. Sauté the Vegetables

• Heat vegetable oil in a large skillet over medium heat.
• Add the chopped sweet paprika, green onions, and minced garlic.
• Sauté for 3–4 minutes, stirring frequently until softened and fragrant.

5. Combine Ingredients

• Add the cooked cauliflower florets to the skillet with the sautéed vegetables.
• Season with salt and ground black pepper to taste.
• Stir gently and cook for another 2–3 minutes.

6. Prepare the Creamy Sauce

• In a small bowl, mix the sour cream and mayonnaise until smooth.
• Stir in the minced garlic, finely chopped cucumber, and fresh dill.

7. Assemble the Dish

• Transfer the cauliflower and vegetable mixture to a serving dish.
• Sprinkle the finely chopped hard-boiled eggs over the top.
• Drizzle with the creamy sauce and garnish with extra dill or fresh herbs.

8. Serve and Enjoy

• Serve the dish warm or at room temperature.
• Enjoy the comforting flavors of Grandma’s kitchen in every bite!