1 Cook the shells in the "marinière" style.
2 In a casserole dish, place the shells, cream, some chopped flat parsley, the glass of white wine, the spoon of matcha, season well with pepper and do not salt, bring to a boil then remove from heat and cover your casserole.
3 Rinse your cauliflower florets with water with a touch of vinegar, then cook them in salted water, plunge them into boiling water then drain after 2 minutes of cooking and set aside.
4 Drain your shells on a strainer with a bowl underneath, shell them, then pour the rendered juice into a saucepan, add a little more cream, and reduce until sauce consistency, then mix in your shells, remove from heat and cover.
5 In a pan pour the half-salt butter with a drop of oil, then roast your cauliflower florets and at the last moment sprinkle with a little nutmeg zest.
Plating:
On hot plates, the shells in the center surrounded by strips of roasted cauliflower.
* Matcha tea can be found in all organic shops or on many websites online.
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