Wash the cauliflower and rip it into florets. Boil it in salted water. Once softened, add the finely chopped tomatoes. Once the vegetables are boiled, strain the mixture. Fry the flour in the butter.
Dilute the roux with the broth from the vegetables. Add the resulting vegetable mix. Put the soup back on the heat and boil for another 5 minutes, then add the milk.
Serve the soup sprinkled with small cubes of boiled eggs and chopped parsley.