1) Cook the florets. Lava the cauliflower florets, immerse them in lightly salted boiling water and allow 7-8 minutes of cooking from the resumption of boiling. Drips the florets well and keep them aside. Or you can steam them: place the special basket on a pot with enough salted water to touch the edge, fix us the florets, preferably in a single layer, cover them with a lid and cook for 15-20 minutes from boiling. You put the raisins soaked in warm water to soften it.

2) Complete cooking. Warm up 3 tablespoons of oil in the non-stick pan, add the crushed and peeled clove of garlic, brown for a couple of minutes, add the drained and squeezed raisins and the pine nuts. Mix, let it cook for 2-3 minutes, then add the cauliflower florets. Season with salt and pepper and cook, stirring gently, for about ten minutes, so that they flavor well. Delete the garlic.

3) Make eggnog. Beat the egg yolks with the Parmesan cheese and a pinch of salt, using a whisk. Dilute with the warm vegetable broth, continuing to beat. You put the container in a bain-marie e cook for about ten minutes, whipping, until you get a thick, swollen and soft zabaglione. Serve the very hot florets with the zabaglione aside.