Clean cauliflower. Place in cold salt water with the roses facing down for 30 minutes. This will bring the grubs or bugs to the surface. Now boil the whole head in fresh, lightly salted water for 20 min until tender. Drain. Using a water glass, cut out the top of the head evenly. Cut ham into cubes and fill in the cavity. Insert the cut out part repeatedly. Place head in a greased ovenproof glass dish. Pour cream over it. Season lightly with salt. Cut the hard-boiled eggs in half in 8 min. and place around the cauliflower. Bake in hot oven for 5 min.
Electric stove: 220 °C
Gas stove: level 5
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!