For the gratinated cauliflower, cut the cauliflower into florets and cook briefly in salted water. Layer the cauliflower in a greased casserole dish and spread finely chopped ham on top.
Melt margarine in a pot and add flour. Dissolve the roux in milk, add grated Parmesan and bring to a boil.
Season with salt, pepper and nutmeg. Pour the béchamel sauce over the cauliflower and sprinkle everything with breadcrumbs. Bake the au gratin cauliflower at 180 °C for about 30 minutes.
Preparation Tip:
Vegetarians simply omit the ham from the au gratin cauliflower and can replace it with finely chopped smoked tofu.
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