Difficulty: Medium
Separate the cauliflower into small florets and 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 in a pan with 1 tablespoon olive oil. Add the thyme sprig, 1 tablespoon sugar, salt, and ground pepper. Cook for 15 minutes over low heat, stirring occasionally.
In a large bowl, mix the flour with softened butter, yeast, salt, and pepper.
Add the eggs one by one, followed by the cooled tomato sauce and cauliflower florets.
Pour into a buttered terrine and bake for 40 minutes at 190°C.
Serve warm with crème fraîche on the side. This savory cake, drawing from traditional techniques I've perfected over years of home cooking, offers a delightful blend of flavors.
