Romanesco Cauliflower Rock and Roll

I bought this wonderful Romanesco and I'll experience with it today.
Its fractal system and colour is exceptional. I'll try to keep the original visual effect.

This is the result:

The recipe:

First you cut the bottom of your Romanesco so it can fit into your pot, and arrange the cut parts around it.

You add half height of water and one cube of Maggi or Knorr vegetable stock and make it boil with the lid on, then cook for 10 minutes.

Place your Romanesco on an oven-plate and cover with the sauce you made with the liquid.

The sauce is simple:

Stir into the still boiling liquid the mixture of two tablespoons of sour crème (or in French shops crème fraiche) and two tablespoons of flour with a small water ( just to be able to stir).

Add salt, pepper and nutmeg, taste. Maybe you'll need a half teaspoon of sugar as well. It will be better if you add a tablespoon of butter. Make it boil while stirring. Now with your electric blender make a nice sauce of this hot liquid: it has to be thick and bright.

In the meantime stir two tablespoons of bread crumble into 2 tablespoons of hot olivaoil and stir till its colour becomes darker and you feel the smell. Don't make it too dark!

Spread this over the Romanesco and put into a hot oven for 10 minutes just to get it together.

You cut it like a cake.

Enjoy!