Summary
| Prep Time | 35 mins |
| Cook Time | 10 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg cauliflower, cut into florets
- 2 egg (s), hard-boiled
- 150 g sour cream
- 50 g crème fraîche
- 4 tablespoon whipped cream
- 1 tablespoon chervil, chopped
- 1 tablespoon parsley, chopped
- salt
- 0.5 ½ lemon (s), juice it
- 3 egg (s)
- Cayenne pepper
- 100 grams flour
- 200 g breadcrumbs
- Oil, for deep-frying
Print Recipe
Pin Recipe Instructions
- Cook the cauliflower florets in boiling salted water until they are firm to the bite. Drain and let cool.
- Peel the boiled eggs, chop them finely, mix with the sour cream, crème fraîche and 3 tablespoons of whipped cream. Stir in the herbs, season with salt and lemon juice.
- Beat the raw eggs, whisk with salt, cayenne pepper and 1 tablespoon of cream. Turn the cauliflower florets in flour, dip in egg and breadcrumbs. Bake in portions in hot fat until golden brown and drain on kitchen paper.
- Serve with the egg and herb sauce. Serve with French fries.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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