Preparation
Step: 1/11

Wash the cauliflower, drain, and cut into florets.

Step: 2/11

Blanch in boiling salted water for 4-5 minutes, rinse in cold water then drain.

Step: 3/11

For the batter, separate the eggs.

Step: 4/11

Mix the flour with the cheese, curry, 1 tsp salt, the egg yolks, butter and beer. Beat the egg whites until stiff then fold in.

Step: 5/11

Heat the oil in a saucepan.

Step: 6/11

It is hot enough when small bubbles appear on a wooden spoon.

Step: 7/11

Dip the florets into the batter.

Step: 8/11

Fry in hot oil for 3-4 minutes until golden brown. Remove with a slotted spoon, drain on kitchen paper. Keep warm in a low oven until all florets are fried.

Step: 9/11

For the sauce, peel and finely chop the shallot.

Step: 10/11

Peel and finely chop the boiled eggs.

Step: 11/11

Finely chop the cucumbers and capers and mix with the shallot, eggs, chives, sour cream and mayonnaise. Season with vinegar, salt and pepper and serve with the fried cauliflower.