Roasted Cauliflower Puree

Instructions

1. 1

   Rinse the cabbage by immersing it in a slightly vinegary water bath, then cook it for about 20 minutes in boiling salted water.

2. 2

   Drain, then puree using a blender or food mill.

3. 3

   Meanwhile, prepare the sauce and make a light brown roux: melt the butter, sprinkle with flour while stirring, then pour in the milk.

4. 4

   Mix until the sauce is smooth, then season to taste with salt, pepper, and nutmeg.

5. 5

   Let it simmer for 5 minutes on low heat, stirring occasionally.

6. 6

   lightly beat the eggs to make an omelette, then incorporate them into the cabbage puree.

7. 7

   Adjust seasoning as needed, then reheat over very low heat.

8. 8

   Continue stirring with a wooden spoon for 5 minutes, then add half of the béchamel sauce.

9. 9

   Preheat your oven to 150°C (thermostat

10. 10

    ).

11. 11

    Once the preparation is well-bound, pour it into a buttered fluted tart pan, and place it in a water bath.

12. 12

    Bake in a hot oven for about 45 minutes.

13. 13

    Demould just before serving and serve with the remaining béchamel in a sauceboat.