Cauliflower flan

For the béchamel sauce:

a quarter liter of milk, 30 g of wheat flour, 30 g of butter, nutmeg, salt, pepper.

Wash the cauliflower leaves and stems, then cut them into small pieces. Boil them in a pot with a little water for about twenty minutes and reduce them to a purée.

With the indicated quantities, prepare a béchamel sauce (recipe on page 66) and let it cool. Add the eggs and mix well. Finally, incorporate a handful
of grated Parmesan cheese and the cauliflower purée.

Butter a baking dish, pour in the mixture, and bake at 180°C for 30-40 minutes.