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Cauliflower nuggets with wild herb quark

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Servings 4 people

Ingredients
  

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

Instructions
 

  • 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!