Separate the stalks from the cauliflower and simmer in salted water for ten minutes, remove and grind with a blender. Cook the cauliflower florets in the same water for 5 minutes, drain.
Melt butter in saucepan, add flour and sweat lightly. Fill up with milk, make it into a solid sauce and let it cool down a little bit. Add the pureed cauliflower, roses, black forest ham and cheese to the sauce form. Mix the eggs and fold them in. Season with salt, nutmeg and pepper. Fill into a round buttered gratin dish and cook in the oven at 180 °C for 50 minutes.
Serve with a green leaf salad dressed with lots of fresh herbs, vinegar and oil, sugar, pepper and salt.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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