Cauliflower casserole with egg and Parmesan

Ingredients for 4 servings:

• 1 head of cauliflower
• salt water
• 250 ml milk
• 5 tbsp butter
• 30 g flour
• 50 g Parmesan, grated
• 2 eggs
• 1 pinch(s) of salt and pepper
• 1 pinch of nutmeg
• 100 g cooked ham, cut into strips

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Wash and trim the cauliflower, and divide it into florets. Boil in salted water for about 20 minutes until tender, but still slightly firm. Drain the cauliflower and let it cool. Make a thick béchamel sauce from milk, flour, and butter. Season with salt, pepper, and nutmeg. Beat 2 eggs in a deep dish. Grease a baking dish with a little butter. Add the cauliflower florets, then pour the béchamel sauce over them. Add 40g of the Parmesan cheese and the beaten egg (and the ham strips, if using). Stir gently. Sprinkle with the remaining Parmesan cheese. Bake in an oven preheated to 200°C (top/bottom heat) for about 30 minutes. Serve with baguette or ciabatta.