Breaded Cauliflower with Parsley Potatoes | Crispy Autumn Classic

Clean the cauliflower, trim off the leaves, and break it into medium-sized florets. Parboil in plenty of boiling salted water for 4-5 minutes until slightly tender but still holding its shape. Drain thoroughly and let it steam off and cool down slightly.

Peel the potatoes, cut them into even, medium-sized cubes, and place them in lightly salted water to cook. Boil until tender, about 15-18 minutes, then drain. Wash, dry, and finely chop the fresh parsley.

For the homemade tartar sauce, mix the mayonnaise and sour cream in a bowl, and season with a pinch of salt and freshly ground black pepper. Stir until smooth and refrigerate until serving.