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    Cauliflower nuggets with wild herb quark

    What is in season from May to November, has white leaves when protected from sunlight and green ones when exposed to the sun’s rays and is it originally from the Mediterranean area? Exactly, our friend the cauliflower.

    In our opinion, far too little attention is paid to cauliflower. No other vegetable has accompanied us through the most difficult phases of our diets (e.g., low carb diet) like this round, white champion. Bravely, it has served as a substitute for rice, pizza crusts and potatoes and never complained. As good-natured as it is, one can do anything with it: whether boiled, roasted, au gratin, deep-fried, or raw – cauliflower always tastes good. It provides us with a decent portion of vitamin C and calms the stomach when things aren’t running smoothly. Yes, the cauliflower is a real hero.

    We would like to appreciate this tireless commitment and therefore have designated the 14th of June as the AYA National Cauliflower Gratitude Day. To celebrate the day, we’re sharing our favorite cauliflower recipe with you today: cauliflower nuggets with wild herb quark.

    Cauliflower nuggets with wild herb quark

    Servings 4 people


    For the cauliflower nuggets:

    • 1 large cauliflower
    • 70 g flour
    • 1 tsp paprika
    • ½ tsp cayenne pepper
    • ½ tsp baking powder
    • 1 tsp salt
    • 130 ml beer alternatively sparkling mineral water
    • sunflower oil

    For the wild herb quark:

    • 300 g full-fat quark
    • 200 g low-fat quark
    • 1 bunch of wild herbs we used chervil, sorrel and lovage
    • 1 clove of garlic
    • 1 tbsp olive oil
    • Salt and pepper


    • Preheat the oven to 170 C.
    • Wash cauliflower and cut into florets.
    • Add 3-5 cm of sunflower oil to a pan and turn the heat on medium.
    • In a large bowl, evenly mix the flour, paprika, cayenne pepper, baking powder and salt. Add the beer and stir until all the lumps are gone. Add the cauliflower florets and stir gently until all florets are evenly coated with batter.
    • Fry the florets in the sunflower oil until golden brown.
    • Place the finished nuggets on a baking tray lined with baking paper and finish baking them in the oven for 15-20 minutes.
    • In the meantime, you can prepare the wild herb quark. Scoop both quarks and pour the olive oil into a medium-sized bowl.
    • Wash the wild herbs, spin dry and set aside a small portion for the garnish. Finely chop the remaining herbs and press the garlic clove. Add both to the quark and stir evenly. Season with salt and pepper and leave to soak briefly.
    • Arrange the cooked cauliflower nuggets on a serving plate and garnish with the remaining herbs, serve together with the wild herb quark.
    • En Guete!

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