Wash the cauliflower and cut the stem by about 2 cm at the lower end. Remove the leaves and keep them ready. Peel the stem with the peeler. Separate approx. 5 cm below the beginning of the florets and cut across into approx. 5 mm thick slices. Separate the large florets from the main stem and cut lengthways into approx. 5 mm thick slices. Cut the smaller ones with the main stem lengthways into slices.
Dissolve the citric acid and salt in the boiling water and blanch the cauliflower leaves for 1 minute and the cauliflower pieces for 3 to 4 minutes. Boil the eggs (fresh from the fridge) in the boiling water for 8 minutes until they are waxy, quench and let one egg cool down well in the fridge. Peel the other egg and separate the yolk from the egg white. Roughly cut the egg white into cubes and keep ready with the yolk.
Mix the ingredients for the marinade and marinate the cauliflower pieces in it for 20 minutes.
Mix the egg yolk with the sour cream, the orange juice, the brine, the herb mix and the finely chopped capers homogeneously to make the dressing. Wash the lettuce and chop it up to size. Line a serving dish with it. Cut the washed white of a spring onion crosswise into very thin rings and sprinkle over the salad. Drizzle about half of the marinade over the salad, mix the rest into the dressing.
Place the cauliflower pieces on the salad and sprinkle with the egg white cubes and capers. Peel the cooled egg, quarter it lengthways and place with the salad. Garnish with the blanched cauliflower leaves and with flowers and leaves and serve with toasted white bread.