Preheat the Oven: Preheat your oven to 180°C (350°F).

Roast the Vegetables: Place cauliflower florets on a baking sheet. Add the chopped onion and minced garlic.

Sprinkle with thyme, black pepper, and salt. Drizzle with olive oil.

Bake in the preheated oven for 15 minutes.

Prepare the Broth: In a large pot, bring the very hot vegetable broth to a boil.

Add the roasted cauliflower mixture to the broth and cook for 6 minutes.

Use a blender to puree the mixture until smooth. Add fresh parsley and blend again.

Prepare the Mustard Sauce: In a separate pan, heat olive oil over medium heat. Fry the chopped onion until translucent.

Add lemon zest, lemon juice, Dijon mustard, and sweet mustard to the onion. Mix well.

Cool the cauliflower puree and mix in the mustard-onion mixture.

Add vegetable broth, cream, and cook over medium heat for 5-7 minutes.

Mix in flour until the sauce thickens, then blend the sauce until smooth. Add water to thin if necessary.

Bread and Fry the Cauliflower: Dip cauliflower florets in beaten eggs, then coat with breadcrumbs.

Heat sunflower oil in a frying pan over medium heat.

Fry the breaded cauliflower for 3-5 minutes on each side until golden brown. Remove and drain on paper towels.

Serve: Serve the fried cauliflower hot, drizzled with the creamy mustard sauce.

Enjoy this delicious and satisfying dish!