Cut the cauliflower into small florets. Peel the stalks and cut across into 6 mm thick slices. Rinse everything well with running water. Simmer the cauliflower in as little salted water as possible for 8 minutes, then strain. Have cauliflower and the required amount of stock ready.
Whisk the eggs and mix in the 50 g stock in portions, then stir in the grated mountain cheese along with the celery. Season to taste with salt and pepper.
Put the olive oil together with the cauliflower in a 28 mm pan and roast the cauliflower pieces until all of the attached liquid has evaporated. Pour the egg mixture over the cauliflower and simmer with the lid on over low heat until the egg mixture has completely thickened. Slide the egg mixture into a flat serving plate, garnish with white sesame seeds, flowers and leaves and serve warm with white bread. This goes well with semi-dry white wine or a cold beer.