Olive oil (for greasing)
4 cups of water (960 ml)
4 cups of milk (960 ml)
1 large head of cauliflower, separated into florets
1/2 cup of butter (100 g)
1/2 cup of all-purpose flour (60 g)
3 cups of heavy cream (720 ml)
4 eggs
9 yolks
1 1/2 teaspoons of salt
1 pinch of nutmeg
1 pinch of black pepper
300g of smoked bacon, diced
Olive oil (for greasing)
4 cups of water (960 ml)
4 cups of milk (960 ml)
1 large head of cauliflower, separated into florets
1/2 cup of butter (100 g)
1/2 cup of all-purpose flour (60 g)
3 cups of heavy cream (720 ml)
4 eggs
9 yolks
1 1/2 teaspoons of salt
1 pinch of nutmeg
1 pinch of black pepper
300g of smoked bacon, diced
Grease a ring mold with olive oil
Set aside
In a large pot, combine water and milk
Bring to a boil over high heat (approximately 8 minutes)
Add the cauliflower and cook until tender (about 15 minutes)
Reserve 3/4 cup of the cooking liquid (180 ml)
Drain the remaining liquid and set aside the cauliflower, reserving some florets for garnish
In a medium pot, melt butter over medium heat
Add all-purpose flour and cook, stirring constantly with a wooden spoon, until golden brown (about 5 minutes)
Lower the heat, add heavy cream, and cook, stirring constantly, until thickened (about 5 minutes)
Remove from heat and gradually add eggs and yolks, stirring constantly with a wooden spoon, until smooth
Season with salt, nutmeg, and black pepper
Set aside
Preheat oven to 200°C (hot)
In a medium skillet over high heat, fry smoked bacon, stirring constantly, until golden brown (about 5 minutes)
Drain and set aside
In a blender or food processor, blend cauliflower with reserved cooking liquid until smooth
Add to the sauce and mix well
Combine 2/3 of the fried bacon and mix again
Transfer to the prepared mold
Bake in preheated oven until firm and golden brown (about 55 minutes)
Let cool
Unmold onto a large plate, garnish with reserved cauliflower florets and smoked bacon, and serve immediately
Approximately 580 calories per slice.
