Roasted cauliflower and broccoli with herb curd

Ingredients for 4 servings:

• 1 cauliflower
• 2 broccoli
• 250 g quark
• 50 g sour cream
• 1 organic lemon(s), zest
• e.g. salt and pepper
• some sugar
• 1 tbsp mixed herbs, chopped (e.g. parsley, chives, etc.)
• 2 tbsp butter
• 2 tbsp almond flakes
• 2 tbsp butter
• n. B. Nutmeg
• 2 tsp sesame seeds
• e.g. sesame oil
• some lettuce for decoration

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Clean the cauliflower and broccoli and divide them into florets. Cut a cross into the stems. Cook in salted water until al dente. In the meantime, combine the quark and sour cream, season with lemon zest, salt, pepper, and a little sugar. Add the herbs and season to taste. Heat the butter and flaked almonds in a pan and let the cauliflower cook for a while. Season with nutmeg and salt. In another pan, heat the butter, sesame seeds, and sesame oil. Add the broccoli and cook for a while. Season with salt and nutmeg. To serve: Arrange the quark in the center of a plate, arrange the broccoli and cauliflower around it, and garnish with lettuce. A little tip: The cauliflower and broccoli also taste great when breaded before frying.