Clean and wash the cauliflower and divide it into florets. Line a baking tray with baking paper. Spread frozen fish fingers on top. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 13-15 minutes. Turn once after about 10 minutes of baking time.
Cook cauliflower in boiling salted water for about 10 minutes. Bring 600 ml of water to the boil with 1 teaspoon of salt. Remove the pot from the heat, stir in the puree flakes briefly with a wooden spoon. Put 20 g fat on the puree and let it stand for 1-2 minutes. Stir in milk briefly. Drain the cauliflower and quench. Season with salt and mix in 20 g fat in flakes. Add the pesto briefly to the puree. Serve fish fingers with cauliflower and puree.
Stir in milk briefly. Drain the cauliflower and quench. Season with salt and mix in 20 g fat in flakes. Add the pesto briefly to the puree. Serve fish fingers with cauliflower and puree. Garnish with basil