Summary

Ingredients

• 1.2 kg cauliflower
• 1 onion (s)
• 1 teaspoon, heaped curry powder
• 100 g Gouda
• 4 slices cooked ham
• 1 pinch (s) chili powder
• 1 pinch nutmeg
• salt and pepper
• 4 egg (s)
• 4 tablespoon, heaped flour
• Vegetable oil for frying

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Instructions

1. Clean the cauliflower, cut into florets and cook in salted water for about 6 to 8 minutes until al dente. Drain, drain well and let cool.
2. Chop the cooled cauliflower florets into small pieces with a chef`s knife and place in a large bowl. Season with salt, pepper, chili powder and nutmeg.
3. Cut the onion and the boiled ham into cubes. Grate the cheese.
4. Heat some vegetable oil in a non-stick pan and fry the onion cubes.
5. Add the curry powder and sauté briefly. Take the pan off the heat and let it cool down a bit.
6. Add the Gouda, boiled ham and fried onions to the cauliflower and mix everything together well. Beat the eggs, whisk in a bowl with a fork and mix with the cauliflower. Gradually add the flour and stir in until the mixture is lightly bound. Possibly add a little more flour.
7. Heat some vegetable oil in the coated pan and add approx. 1 - 2 tablespoons of the mixture to the pan for each buffer. Lightly press the mixture and fry the pancakes on both sides over medium heat until golden brown.
8. Herb quark can be served with the cauliflower buffers.
9. Vegetarians simply leave out the boiled ham.