Cauliflower + mashed potatoes

Ingredients for 2 servings:

• 7 large jacket potatoes
• Salt
• Nutmeg, grated
• 100 g butter
• possibly sweet cream
• 1 small cauliflower
• Water
• ¼ tsp salt
• ¼ tsp cane sugar
• 1 shot of milk
• Breadcrumbs or rusk crumbs
• Salt
• 1 pinch(s) of cane sugar
• 80 g butter, + more

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + egg-free

Peel the cooled potatoes and immediately mash them with salt, nutmeg, and 100g butter; it should form a nice, firm mash. Add a little sweet cream if desired. Separate the cauliflower, cook it with plenty of water, a splash of milk, and 0.25 tsp each of salt and sugar until al dente or soft, then drain well. Brown the butter in a pan. Place the mashed potatoes on two plates, making indentations on one side with a tablespoon, then the cauliflower on the other side, tossing the cauliflower with a pinch of salt and sugar, and then sprinkle with breadcrumbs. Pour a little of the brown butter over the cauliflower and spread the rest on top of the mashed potatoes.