Summary

Ingredients

• 1 cauliflower
• 2 egg (s)
• 2 tablespoon heavy cream
• breadcrumbs
• 1 onion (s)
• 2 tablespoon flour
• 0.5 liter ½ milk
• 150 g cheese (Emmentaler or similar), rated
• Vegetable broth, grained
• Seasoned Salt
• 1 pinch (s) oregano
• pepper
• nutmeg

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Instructions

1. Cut the cauliflower into florets and wash. Stew in a little water until firm to the bite. Then drain the florets. Save the vegetable water, it can be used for the sauce.
2. Whisk the eggs with the cream, a little nutmeg, herb salt and pepper. Heat the oil in a pan. Roll the cauliflower florets first in the egg cream, then in the breadcrumbs. Immediately add to the pan and fry on all sides until crispy.
3. For the sauce, peel the onion, dice it finely and brown it in a little butter. Dust the flour over it and lightly brown it. Add the milk and bring to the boil, stirring constantly with the whisk. Let simmer over a low heat. Stir in the cheese. Season the sauce with vegetable stock, herb salt, pepper and a pinch of oregano.
4. Arrange cauliflower on plates and add the sauce. Serve hot.
5. Boiled potatoes, whole grain rice or spaetzle go well with it.