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)