1 Wash the cauliflower florets, then plunge them into a large pot of boiling salted water and cook for about 20 minutes (or steam them).
2 Drain them carefully, then mash with a fork to get a coarse purée.
3 Place the purée in a bowl and mix in the flour.
4 Add the milk, cream, 2 whole eggs and 1 yolk, curry, salt, pepper and mix until you get a smooth preparation.
5 Place the remaining egg white in a bowl, add a pinch of salt and beat until stiff peaks form.
6 Gently fold this white into the cauliflower mixture.
7 Preheat the oven to 300°F (150 °C) (th. 5).
8 Heat the butter and oil in a pan.
9 When the mixture is hot, drop 2 or 3 small spoonfuls of the preparation and flatten them to form small patties.
10 Cook for about 5 minutes on each side until golden brown.
11 Place them on a baking sheet and keep warm in the oven.
12 Serve hot, sprinkled with chives.
Variations: You can replace the cauliflower with broccoli. You can replace the curry with 3.5 oz (100 g) of grated Comté cheese. You can use rings to get a perfect round shape during cooking.
Excellent, you can also add smoked salmon cubes or a small mirepoix of lightly seared scallops to your mixture.
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