Crispy Baked Cauliflower

Ingredients

• 800 g large cauliflower florets
• Salt
• Pepper
• 3 tbsp Lemon juice
• 2 tbsp Whole wheat flour
• 2 Eggs
• 100 g Whole wheat breadcrumbs
• 1 tsp dried thyme
• 2 tbsp Vegetable oil
• 2 hard‑boiled eggs
• 2 pickles
• 1 tbsp capers
• 2 sprigs parsley
• 50 g mayonnaise
• 200 g Sour Cream

Instructions

1. 1.

   Wash cauliflower, pat dry and cut florets into about 1 cm thick slices. Season with salt and pepper and drizzle with 2 tbsp lemon juice. Coat in flour, dip in beaten eggs, then coat with a mixture of breadcrumbs and thyme. Press firmly and fry portions in hot oil for 3–4 minutes until golden brown. Drain on kitchen paper and keep warm at 80 °C (fan 60 °C; gas: level 1) in a preheated oven until all are cooked.

2. 2.

   For the sauce, peel and chop eggs. Finely chop pickles and capers. Wash, dry, shake, and finely chop parsley. Combine with pickles, capers, egg, and mayonnaise into sour cream. Season with lemon juice, salt, and pepper and serve with the breaded cauliflower.