Cauliflower with chévre cream

2 broccoli

1 cauliflower

3 tbsp honey

4 tbsp olive oil

salt

200 g chévre

2 dl crème fraiche

black pepper

1 dl walnuts

Heat up the oven to 230 degrees C. Slit the broccoli and the cauliflower in smaller pieces. Place on a tray. Drizzle over the honey and the oil and add salt. Cook in the oven for 15 minutes. Mix pieces of chévre with the crème fraiche. Add salt and pepper. Serve broccoli and cauliflower with the cream and sprinkle walnuts over.