Rinse fresh cauliflower under water, let the water drain. Cut it into random pieces as you like: larger-smaller, as you like.Note. You can pre-inflorescences of cauliflower blanch in boiling water for about 5 minutes. Then the roasting time will be reduced. You can also use frozen cauliflower, after defrosting it to drain the excess liquid.
In a frying pan, heat the vegetable oil and butter. Fry the cabbage on the fire a little more than medium (I have it 6 out of 9 divisions) without closing the lid. Stir occasionally, as if frying potatoes. The cabbage should start to brown.
The frying time is about 15-20 minutes. Watch the fire, turn it down if necessary. The cabbage should be evenly browned. The degree of readiness is determined according to your taste (like it softer or more crispy).
As soon as you realize that the cabbage is about ready and there are literally 2-3 minutes left for it-add salt, add sour cream, and mix. Cover with a lid and leave for 2-3 minutes.The amount of sour cream is approximate, and you can add more. The fat content is also to your taste, I had 20%.
The cabbage is ready! You can serve it as an independent dish or as a side dish.