INGREDIENTS
3 tbsp
unsalted butter
1 tbsp
extra-virgin olive oil
1/2
medium head of cauliflower cut into 1-inch florets (2 cups)
Sea salt
1
large onion, halved and thinly sliced
3
small garlic cloves, thinly sliced
10
large eggs, at room temperature, lightly beaten
2 tbsp
dry bread crumbs from 1 piece of toast
2 tsp
thyme leaves
Freshly grated Parmesan cheese
Truffle salt or fleur de sel and aged balsamic vinegar, for serving