Fried Cauliflower with Egg Herb Dip

Ingredients

• 5 eggs
• 150 g Sour cream
• 50 g crème fraîche
• 3 tbsp Milk (3.5% fat)
• 1 handful chervil
• 1 handful parsley
• 1 splash Lemon juice
• 1 kg cauliflower florets
• Salt
• Cayenne pepper
• 100 g spelt whole‑grain flour
• 200 g whole‑grain breadcrumbs
• 1 l vegetable oil for frying

Instructions

1. 1.

   Boil two eggs until hard and let them cool. For the egg herb sauce, peel the cooked eggs, finely chop them, and mix with sour cream, crème fraîche, and 2 tbsp milk. Wash, dry, and finely chop chervil and parsley; stir the herbs into the sauce, seasoning with salt and lemon juice.

2. 2.

   Wash and pat cauliflower florets dry. Beat the remaining eggs with salt, a pinch of cayenne pepper, and 1 tbsp milk.

3. 3.

   Coat cauliflower florets in flour, dip them in the beaten eggs, then coat with breadcrumbs. Fry portions in hot oil for 3–5 minutes until golden brown; drain on paper towels. Serve with the egg herb sauce.