Summary

Ingredients

• 1 head cauliflower
• 4 small potatoes
• 5 egg (s)
• 1 small goat cheese
• 2 tablespoon cream cheese
• 1 tablespoon cream horseradish
• 2 tablespoon mustard, medium hot
• vegetable broth
• 4 tablespoon flour
• 6 tablespoon breadcrumbs
• 2 tablespoon margarine
• pepper
• salt

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Instructions

1. First gently simmer the cauliflower in salted water for about 10 minutes. Not too long, it should still have some bite. Boil the small potatoes with their skins in salted water for about 15 minutes.
2. Prepare three deep plates for breading. Spread the flour, eggs and breadcrumbs on the plates. Season the eggs with salt and pepper and stir well. Halve the cauliflower head and cut into pieces approx. 2 - 3 cm in size. Bread the cauliflower slices. First turn in flour, then pull through the eggs and then turn in breadcrumbs.
3. Heat some margarine in a shallow pan and fry the cauliflower until golden brown over medium heat. The rest of the egg can be fried at the same time.
4. In the meantime the sauce can be made. Melt the margarine in a small saucepan over medium heat. Add the goat cheese, cream cheese and some vegetable stock and stir well until the goat cheese has dissolved. Add the horseradish and mustard and stir well. Use the vegetable stock to stretch the consistency of the sauce as you like. Season to taste with salt and pepper.
5. Arrange the fried cauliflower with the sauce and serve.