Polish cauliflower with white bread croutons with sausage

Name: Polish cauliflower with white bread croutons with sausage
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Eggs (size M); 4 discs Toast; 1 Garlic clove; 4 TABLESPOONS Oil; 1 (approx. 1 kg) Head Cauliflower; 7-10 Tbsp Salt; 100 ml Milk; 4 (150 g each) coarse bratwursts; 1 glass (50 ml) Gourmet capers (weight 30 g); 30 g Butter

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Eggs (size M)
4 discs Toast
1 Garlic clove
4 TABLESPOONS Oil
1 (approx. 1 kg) Head Cauliflower
7-10 Tbsp Salt
100 ml Milk
4 (150 g each) coarse bratwursts
1 glass (50 ml) Gourmet capers (weight 30 g)
30 g Butter

Directions

1
Put the eggs in boiling water and boil hard for about 10 minutes. Cut bread into small cubes. Peel garlic and chop finely. Heat 2 tablespoons of oil in a pan. Fry the bread and garlic until golden brown.
2
Drain eggs and quench. Clean and wash the cauliflower and cook in boiling salted water and 100 ml milk for about 15 minutes. Cut the sausages crosswise on one side. Heat 2 tablespoons of oil in a frying pan, fry the sausages in it at medium heat for about 10 minutes, turning from time to time. Cut eggs into small pieces. Mix eggs, bread cubes and capers. Wash cress, shake dry and cut from the bed and add to the bread mixture. Melt and brown the butter in a small pan. Remove the cauliflower and put it on a plate. Pour butter over the cauliflower.
3
Mix eggs, bread cubes and capers. Wash cress, shake dry and cut from the bed and add to the bread mixture. Melt and brown the butter in a small pan. Remove the cauliflower and put it on a plate. Pour butter over the cauliflower. Pour the bread and egg mixture over it. Serve the cauliflower and sausages together