Cauliflower Flans

Rinse the cauliflower and divide into florets.

In a saucepan, bring the broth to a boil, add the cauliflower and simmer until soft, about 10 minutes.

Then puree, transfer to a bowl and let cool.

In a bowl, beat together the egg whites and cream fraiche until combined and fold into the puree. Season with salt, pepper and nutmeg.

Rinse the chives and set some aside for garnish. Thinly slice the remaining chives and fold into the cauliflower puree.

Preheat the oven to 160°C (approximately 325°F). Butter four ramekins and fill with the cauliflower mixture. Place the ramekins in a pan and pour hot water to come halfway up the sides of the ramekins. Bake on the middle rack until set, about 30 minutes.