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.