Clean the cauliflower and loosen the florets. Soak in boiling salted water for 8-10 minutes so that they still have plenty of bite, pour off and allow to evaporate. If desired, they can also be cooked over broth or salted water in the steamer.
Place baking paper over the bottom of a 26 springform pan, punch down with the ring and close. Tear off any excess paper. Grease the edge well.
Mix and knead the ingredients for the dough. Then roll out into a round shape and distribute evenly in the springform pan. Press up a small edge on the sides, about 0.5 cm.
Bake for 15 minutes in a preheated oven at 200 ° C top / bottom heat.
In a bowl, whisk 4 eggs and 150g whipped cream with salt, pepper and a little nutmeg. Fold in 2 finely chopped spring onions, 200g grated cheese, 200g finely chopped boiled ham and finally 1 tablespoon cornstarch.
Cover the warm base with the cauliflower florets. If necessary, cut the florets smaller so that a relatively flat surface is created. Spread the remaining topping evenly over it.
Cover the cake with baking paper and bake in a preheated oven at 200 ° C top / bottom heat for about 40 minutes. Remove the parchment paper after 25 minutes. When the cheese has melted golden yellow, the cake is ready.
Goes well with a green salad.
For the vegetarian version, don't just leave out the ham, but replace it with paprika.
If there is no fresh cauliflower, the cake tastes good even with a 1kg frozen pack. The cauliflower florets used in the recipe weighed 900 grams.
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