First, separate and wash the florets of the cauliflower; as always, and especially for this vegetable, I would recommend to buy organic. Boil in salted water for 5 to 8 minutes; you can check with the tip of a knife but you don’t want them too soft. Drain and cool under cold water. In a pan, pour equal measure of milk and fresh cream, a whisked egg, a pinch of Saffron, a grated clove of garlic and a pinch of salt. Warm up ever so slightly in order to extract the best of the saffron stems. Place the florets in a buttered oven dish and pour the mix over. Grate a bit of Parmigiano Reggiano (Parmesan) on top and I love to cover the whole thing with a layer of bread crumbs. But that is entirely up to you.
Bake in a hot oven (200c) for about 20-25 minutes. You want to keep a bit of creaminess going, so don’t overdo it! Serve with fresh leaves, these types of dishes flirt really well with a bit of acidity on the side. It is also a great accompaniment to pork in general, but also white like haddock or cod… It works really well on its own too.