4 eggs 1 and a half cauliflowers 1 l of milk Cornflour 5 g of xanthan gum Oil Salt
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.
Presentation 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.
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