Finely chop the garlic, fry in vegetable oil with grated carrots, add the diced onion.
When the onion becomes translucent, add spices, I have cumin, dried barberry, black pepper, and dried dill and parsley.
Add rice to the vegetables, mix, let the rice soak slightly with oil, and add 3 cups of water and salt to the pan. Stir, cover, and leave on very low heat for 15 minutes. Then stir the rice, if necessary – you can add a little water or broth and cook under the lid for another 5-10 minutes. Then turn off the fire, and let the rice stand and soak for 10-15 minutes. Whether the rice is crumbly and grain to grain depends on the type of rice. For crisp, beautiful rice, I recommend using Basmati rice.
In the meantime, we are slightly boiling cauliflower disassembled into inflorescences in salted water.
By the way, if there is no time or desire for a casserole, you can cook vegetable pilaf with cauliflower. To do this, disassemble the cauliflower into inflorescences, give the rice 10 minutes, open the lid, stick the cabbage directly into the rice, cover with a lid, stir after 10-15 minutes and that’s it, the wonderful vegetable pilaf with cauliflower is ready!
For the casserole, distribute the ready-made rice over the baking dish in an even layer
Put boiled cauliflower on top of the rice.
Shake the cream or sour cream with eggs and mustard seeds, pour the mixture over the cabbage.
Sprinkle with grated cheese on top, bake at 170 degrees for 20-25 minutes.
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