Cut the gingerbread into cubes. Chop the cauliflower into small, even florets. Fry the gingerbread along with the hazelnuts, then break up coarsely.
Fry the cauliflower until tender.
Mix the Besengek paste with the cauliflower.
Add the fried gingerbread along with the hazelnuts and chopped parsley.

Serve: Place the cauliflower on the plate and garnish with chunks of goat’s cheese.