1: Pour 30 g sesame seeds onto a baking sheet and roast in the oven at 150°C (300°F) for 15 minutes, then set aside. Note: You can also roast them for 5 minutes in a small frying pan over medium heat.
2: Prepare 800 g cauliflower, then slice it (a mandolin is ideal for this).
3: Pour the strips into a saucepan and cover with milk, add 1 sprig thyme, 1 garlic clove, and salt. Cook over low heat, uncovered, until the cauliflower is tender.
4: Drain (save the milk for another recipe), then remove and discard the thyme and garlic clove.
6: In the just-rinsed cauliflower pan, melt over medium heat 20 g butter. Add the chopped shallot, salt and pepper, and cook without browning, stirring, for 1 minute.
If you have time, use the milk from cooking the cauliflower in step 4 to make the béchamel sauce. No time to roast the sesame? Too bad, just use it as it is, it won't taste as good, but it's acceptable.