Blanch and shock the florets in salted boiling water, and process the core until minced.
Dice a shallot and mince garlic, adding bay leaf, thyme, and parsley.
Add the minced core, a bit of chicken stock, and some heavy cream. Simmer gently for several minutes to soften the core and extract the flavors.
Remove thyme, parsley and bay leaf, and put the mixture in a blender. Add nutmeg and curry powder, and blend until smooth.
Combine florets and puree, and then fill ramekins with the mixture. Top with emmenthaler cheese and panko breadcrumbs. Place in hot oven until bubbly and browned.
Season the lamb with rosemary, salt, and pepper. Roast at low heat until internal temp is 145 or so, then sear in a hot skillet until browned.
Ok, we're not done. Just for the hell of it, we decided to make an aioli sauce the original way. Mortar and pestle, garlic, a bit of sauce. Mash the hell out of it.
Squeeze some lemon and make it a paste.
Slowly add olive oil and keep grinding away. When I say "slowly", I mean drop by drop for about 20 minutes. Keep going until smooth and creamy.
And here it is all put together, Yeah, I realize it could use some color for presentation, but maybe next time.
