Cauliflower Polish type

Name: Cauliflower Polish type
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 small or 1 large cauliflower; 7-10 Tbsp Salt; 2 Eggs; 3 discs Toast; 1-2 Garlic cloves; 3-5 Tbsp Oil; 4 coarse bratwursts; 1 glass (60 ml) Capers; 1 Beet Cress; 2-3 TABLESPOONS Butter

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 small or 1 large cauliflower
7-10 Tbsp Salt
2 Eggs
3 discs Toast
1-2 Garlic cloves
3-5 Tbsp Oil
4 coarse bratwursts
1 glass (60 ml) Capers
1 Beet Cress
2-3 TABLESPOONS Butter

Directions

1
Clean and wash the cauliflower. Cook in a large pot with little boiling salted water for 20-25 minutes
2
Boil the eggs hard for about 10 minutes. Dice bread very finely. Peel garlic and chop finely. Heat 2-3 tablespoons of oil in a frying pan. Fry the bread and garlic until golden brown, remove
3
Heat 1-2 tablespoons of oil in a frying pan. Fry the sausages for about 8 minutes while turning them
4
Quench the eggs, peel and chop them finely. Drain the capers. Separate the cress from the bed, wash carefully if necessary and dab dry.
5
Take the sausages out of the pan and heat the butter in it. Fry the eggs, bread cubes and capers briefly. Drain the cauliflower well. Serve with sausages. Add the bread-egg mixture and cress. Served with: Boiled potatoes
6
Drink: cold beer