Wash and clean the cauliflower. Remove green leaves.
Cut through the stem/root to release the individual florets. Divide them further into smaller pieces, based on how large chunks you prefer.
Boil the cauliflower in properly salted water for 10-15 minutes. Do not overcook!
Dice the potatoes and boil them in salted water until soft and tender.
Once the cauliflower pieces are soft enough for a fork to slide in, drain them and let cool.
Prepare the breading ingredients. Season and beat 3-4 eggs. Prepare flour and plain breadcrumbs.
Bread the cauliflower pieces now. Start with flour, then the egg and finish it up with the breadcrumbs.
Heat up frying oil in a pan on medium high heat. Use enough oil so that the largest cauliflower pieces are at least half way submerged in oil.
Flip a few times to make sure all the cauliflower pieces are evenly fried from all sides. Fry until golden brown.
Once the potatoes are soft, drain them and drop in the butter while they are still hot. Let the butter melt, then cover the pot with a lit and give it a proper toss. This way, the butter will coat the potatoes nicely and they will become creamier.
Serve with tartar sauce and a bit of chopped parsley for garnish. Enjoy!