-
1
Slice the cauliflower about 1/8 of an inch thick.
-
2
Season 1 and A 1/4 of cauliflower with olive oil and sea salt to taste.
-
3
Roast in a 350 degree oven until slightly charred and tender.
-
4
Start the butter in a cold sauce pot and place on medium heat.
-
5
Allow the butter to melt, become foamy and turn golden brown.
-
6
Remove brown butter from heat and add the vadouvan.
-
7
Let vadouvan and butter sit for an hour.
-
8
Add all but 1/4 of the remaining raw cauliflower to a sauce pot.
-
9
Add the milk and just enough water to cover cauliflower.
-
10
Add a teaspoon of sea salt and cook on low-medium heat until cauliflower is completely soft.
-
11
Puree this mixture and strain through a fine sieve.
-
12
Slice the day old bread as thick as you want and brush lightly with the vadouvan butter.
-
13
Bake in a 350 degree oven for about 5-6 minutes.
-
14
(At this time correct your seasoning on the roasted and pureed cauliflower).
-
15
Season the remaining raw cauliflower with a touch of the vadouvan, parsley and sea salt.
-
16
To create four individual servings, have 4 small serving pots, such as mini cast iron pots.
-
17
Layer the roasted and pureed cauliflower and then the vadouvan butter continuously until the pot is filled.
-
18
On top, add the raw cauliflower and the dish is ready to serve with the toasted bread.
