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PRE-HEAT the oven to 190 degrees Celsius or 375 degrees Fahrenheit. RINSE the carrot and peel the shallot and garlic clove. CHOP them all up in large pieces. Use pepper and salt on all sides of the roulade.
HEAT butter in the casserole and cook the roulade on all sides until browned. Add the chopped shallot, garlic, carrot, bay leave and water. Place the lid on, but don't fully close it. COOK the roulade for about 35 minutes.
If you're not sure if it's done, the temperature should be 53 degrees Celsius or 127 degrees Fahrenheit. While you're waiting for the pork roulade to be ready, HEAT some olive oil in the large skillet and add the baby potatoes.
COOK them on low heat with the lid on for about 15 minutes. Tossing them around every couple of minutes. Use a pairing knife to create beautiful cauliflower florets.
Grab the small bowls and fill one with beaten eggs and the other one with panko, grated Parmesan cheese, ground nutmeg and pepper and salt. DIP the cauliflower florets in the beaten egg first, then coat with the panko mixture.
PLACE the coated cauliflower florets on the baking tray lined with parchment paper. BAKE them in the oven for about 15 minutes. Turn the heat up and remove the lid from the baby potatoes.
TOSS them until they're crispy on the outside and then season them using pepper and salt. SLICE the roulade in beautiful pieces and divide over 4 plates.
Divide the baked cauliflower and baby potatoes. We used a little bit of Romano beans for extra colour. Enjoy!