Prepare cauliflower, broccoli and romanesco (ready to cook, e.g. peel, remove woody parts and dirt) and divide into small roses. Peel garlic clove and cut in half.
Put vinegar, white wine, sugar, bay leaves, cloves, soup and mustard seeds in a frying pan and bring to a boil. Add the vegetables and cook on low heat for about 10 minutes. Remove from the broth with a skimmer and transfer to a platter.
Mix the olive oil with 4 or 5 tablespoons of the broth, salt and pepper. Drizzle over the vegetables while they are still warm and allow to cool.
Cut the raclette cheese into 1 cm cubes. Keep the milk and breadcrumbs ready in two soup bowls. Place the cheese cubes first in the milk, then roll them in the breadcrumbs, pressing them well until smooth. Turn the cheese cubes a second time in the milk to coat the other side.
Heat enough clarified butter in a coated pan. Pour in the raclette cubes and bake leisurely – not too hot(!) – until golden brown, the cheese should be melted inside.
Arrange the cheese cubes on the vegetables, garnish with salad as you like and bring to the table on the spot.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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