[Serves 4]

INGREDIENTS

2 heads cauliflower

2 T extra virgin olive oil

1 cup whole milk

1/4 lb butter

2 T Vadouvan (from www.le-sanctuaire.com)

1 tsp Italian parsley

day-old bread for toasting

fine sea salt to taste

METHOD

Slice the cauliflower about 1/8 of an inch thick. Season 1-1/4 of cauliflower with olive oil and sea salt to taste. Roast in a 350°F oven until slightly charred and tender.

Start the butter in a cold sauce pot and place on medium heat. Allow the butter to melt, become foamy and turn golden brown. Remove brown butter from heat and add the Vadouvan. Let Vadouvan and butter sit for an hour.

Add all but 1/4 of the remaining raw cauliflower to a sauce pot. Add the milk and just enough water to cover cauliflower. Add a teaspoon of sea salt and cook on low-medium heat until cauliflower is completely soft. Puree this mixture and strain through a fine sieve.

Slice the day-old bread as thick as you want and brush lightly with the Vadouvan butter. Bake in a 350°F oven for about 5 to 6 minutes. (At this time correct your seasoning on the roasted and pureed cauliflower). Season the remaining raw cauliflower with a touch of the Vadouvan, parsley and sea salt.

To create four individual servings, have 4 small serving pots, such as mini cast-iron pots. Layer the roasted and pureed cauliflower and then the Vadouvan butter continuously until the pot is filled. On top, add the raw cauliflower, and the dish is ready to serve with the toasted bread.