Cauliflower with Curry Lentils

Dice onion, sauté in butter (1) until translucent. Briefly sauté lentils and curry. Extinguish with clear soup. Cook for approx. 5 min. at low temperature. Drain, reserving clear soup. Cool lentils. Divide cauliflower into roses and steam in a little salted water for about 10 minutes until tender. Drain. Rinse and pluck marjoram. Heat butter (2) in a frying pan. Roast cauliflower in it until golden brown, remove. Toss marjoram in the frying fat. Deglaze the pan with 2 tablespoons of the clear soup and vinegar. Season with salt, pepper and sugar. Arrange cauliflower and lentils on plates and drizzle with marinade.

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