Steam the cauliflower florets. Drain while they are still firm and coarsely chop.
Clean and wash the chicken livers in cold water. Place a knob of butter in a pan and brown the chopped shallot. When golden brown, add the chicken livers and let cook for 6 minutes. Season with salt and pepper. Sprinkle with the Passito di Pantelleria wine, add the Pistachios, let it evaporate and allow the cooking juices to reduce. Remove from the heat and set aside half of the green pistachios. Pour the rest into the blending cup with the chicken livers and blend the mixture into a cream.
Put the butter in a saucepan to melt. Pour in the flour and brown it, add milk and cream and thicken. Remove from the heat and let cool. Whisk the eggs and add the Parmigiano Reggiano cheese. Pour into the saucepan with the cream sauce and mix well.
Divide the mixture into two pans and put the chopped cauliflower into one and the liver and pistachio cream in the other, as well as the pistachio skept aside. Butter a pudding mould and sprinkle with breadcrumbs, and pour in first the chicken liver cream mixture and then the Bronte pistachio and cauliflower mixture. Bake at 180°C in a bain-marie for 20 minutes, checking to see if it is done with a wooden skewer. Remove from the oven, let cool and turn upside down on a serving dish with some mixed salad.