Clean the cauliflower and divide into roses. Peel, wash and chop the potatoes and carrots. Stew everything in the boiling clear soup for about 15 minutes until soft. Then drain.
Peel the onions and cut them into rings. Heat oil in a large frying pan. Brown the liver loaf and onion rings in it. Remove and keep warm.
Add butter to the frying pan. Toast breadcrumbs in it while stirring until golden brown. Carefully toss the vegetables in it. Season with salt and pepper.
Arrange the meatloaf, onions and vegetables on plates and serve.
The vegetables can be varied according to taste and availability.