The cauliflower is already steamed, I cut the large florets in half. Bread them like a schnitzel, the clarified butter is right if small bubbles form on the stick when testing with a wooden spoon handle that is placed in the fat.

And now they should look golden in the clarified butter. Put it on a paper towel, soup was still there, plus the golden particles, they were crispy and crispy. And a quick meal. The last part is still to come. It really was a giant cauliflower