Today's recipe is dedicated to lovers of delicious vegetable casseroles. Cauliflower with mushrooms, cooked in a sour cream-egg pour with a blush cheese crust on top, will make your lunch or dinner truly luxurious. Delicate cauliflower inflorescences are perfectly combined with fried champignons and onions. Vegetables with mushrooms are very tasty, juicy and fragrant. This dish is quite hearty, so it can be served both independently and as a side dish for fish or chicken. The recipe is simple, budget and quick to cook. If desired, instead of champignons for baked cauliflower casserole, oyster mushrooms or pre-boiled forest mushrooms can be used.