Crumbed cutlets with cauliflower purée (Post-natal)

Cauliflower purée

• 500 g cauliflower broken into florets
• 50 g butter
• 70 g quark (see Tips)
• sea salt to taste (see Tips)
• ground black pepper to taste

Mountain pepperberry crumbed cutlets

• 130 g sourdough bread torn into pieces
• 2 tsp ground mountain pepperberry (see Tips)
• ¼ tsp sea salt (see Tips)
• 2 - 3 tbsp spelt flour for coating
• 1 egg
• 8 lamb cutlets
• 4 - 5 tbsp olive oil for shallow frying
• spinach pesto to serve (see Tips)