Breaded cauliflower florets with cheese sauce

Ingredients for 4 servings:

• 1 cauliflower
• 2 eggs
• 2 tbsp cream
• Breadcrumbs
• 1 onion(s)
• 2 tbsp flour
• ½ liter of milk
• 150 g cheese (Emmental or similar), grated
• Vegetable broth, granulated
• herbal salt
• 1 pinch(s) of oregano
• pepper
• nutmeg

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cut the cauliflower into florets and wash them. Steam them in a little water until al dente. Then drain the florets. Reserve the vegetable water; it can be used for the sauce. Whisk the eggs with the cream, a little nutmeg, herb salt, and pepper. Heat oil in a pan. Coat the cauliflower florets first in the egg cream, then in the breadcrumbs. Immediately add them to the pan and fry until crispy on all sides. For the sauce, peel and finely dice the onion, and brown it in a little butter. Sprinkle the flour over the cauliflower and brown it lightly. Add the milk and bring to a boil, stirring constantly with a whisk. Continue simmering over low heat. Stir in the cheese. Season the sauce with vegetable stock, herb salt, pepper, and a pinch of oregano. Arrange the cauliflower on plates and add the sauce. Serve hot. Serve with boiled potatoes, whole-grain rice, or spaetzle.