INGREDIENTS
800 g
Cauliflower
2 tbsp
Flat-leaf parsley
6
Garlic clove
1
Leek
1
Onion
1 1/4 l
chicken stock (5 cups)
1 tbsp
Dijon mustard
2 tbsp
Olive oil
2 tbsp
Olive oil, extra-virgin
12
thin slices Baguette
200 g
Butter
2 tbsp
Creme fraiche
50 g
Gruyere
150 milliliters
Milk
40 g
Parmesan