Cauliflower casserole with ham

Ingredients for 4 servings:

• 1 kg cauliflower
• 2 liters of water
• 2 tsp salt
• 200g spaghetti
• salt water
• 200 g ham, raw or cooked
• 250 g whipped cream
• 4 m.-sized eggs
• Salt and pepper from the mill
• Nutmeg, freshly grated
• 30 g Parmesan, freshly grated

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Divide the cauliflower into florets, wash, and drain. Cook the cauliflower in boiling salted water for about 10 minutes and drain in a colander. Break the spaghetti into pieces and cook in salted water according to the package instructions. Then place the spaghetti in a colander and rinse with hot water. Dice the ham. Alternate layers of spaghetti, cauliflower, and diced ham in a watered earthenware pot. Whisk the cream with the eggs. Season with salt, pepper, and nutmeg. Spread the egg cream over the casserole. Sprinkle with cheese. Cover the earthenware pot and place it on the rack in a cold oven. Cook for about 60 minutes at 180–200°C (fan oven, top/bottom heat: 200–220°C).