Baked cauliflower with egg and herb sauce

Ingredients for 4 servings:

• 1 kg cauliflower, cut into florets
• 2 eggs, hard boiled
• 150 g sour cream
• 50 g crème fraîche
• 4 tbsp whipped cream
• 1 tbsp chervil, chopped
• 1 tbsp parsley, chopped
• Salt
• ½ lemon(s), juice
• 3 eggs
• Cayenne pepper
• 100 g flour
• 200 g breadcrumbs
• Oil for frying

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Cook the cauliflower florets in boiling salted water until al dente. Drain and let cool. Peel the boiled eggs, finely chop, and mix with sour cream, crème fraîche, and 3 tablespoons of heavy cream. Stir in the herbs and season with salt and lemon juice. Crack the raw eggs into the flour, whisk with salt, cayenne pepper, and 1 tablespoon of cream. Coat the cauliflower florets in flour, dip in egg, and coat with breadcrumbs. Fry in batches in hot oil until golden brown and drain on kitchen paper. Serve with the egg and herb sauce. Serve with fries.