Egg and cauliflower

Antonia Klugmann


4 eggs
1 and a half cauliflowers
1 l of milk
5 g of xanthan gum



Cook the chopped cauliflower in the milk until tender. Drain it and blend it in the mixer to obtain a smooth, even purée.
Filter the cooking milk and bind it with the cornflour or xanthan gum
Slice the cauliflower very finely using a slicing machine. Dress and cook it for a few moments in a very hot iron pan.
Cook the egg yolks in the milk, leaving them soft.

Make a quenelle of hot cauliflower in the middle of the plate. Place the cooked egg yolk on top and complete with the slices of cauliflower.