Difficulty:[usr 2]
Separate the cauliflower into small florets, blanch in salted boiling water for 5 minutes. Drain and let cool.
Meanwhile, prepare the tomato sauce:cut the 3 tomatoes into pieces and place them in a pan containing a spoonful of olive oil. Add the sprig of thyme, a tablespoon of sugar, 1 pinch of salt and ground pepper. Cook for 15 minutes over low heat, stirring occasionally.
Mix the flour with the softened butter, baking powder, salt and pepper in a large bowl.
Add the eggs one by one, the cooled tomato sauce and the cauliflower florets.
Cook everything for 40 minutes at 190°C in a buttered terrine.
Serve warm with the crème fraîche on the side.
