Zero-Waste Mock Bone Marrow | With Crispy Garlic Toast

Break the stale or leftover cauliflower into small florets, then cook in boiling salted water for 5 minutes until half-tender (if using cooked cauliflower leftover from broth, skip this step). Drain thoroughly and coarsely crush with a fork so that it retains a marrow-like texture.

Finely chop the onion and peel the garlic cloves. In a small bowl, lightly whisk the eggs with a pinch of salt using a fork.

Heat half of the pork lard in a large skillet, add the finely chopped onion, and sauté over medium heat until golden brown and sweet. Finally, grate in 2 cloves of garlic and fry for half a minute until fragrant.