Bring a large pan of water to the boil. Add in a tablespoon of salt and the juice of half a lemon. Cut the cauliflower into florets and cook these until they are done.
Take the cooked cauliflower and mash it roughly into a pulp. Add the breadcrumbs, parmesan, egg, garlic, Italian herbs, salt, pepper and nutmeg.
Mix all the ingredients together well, then flatten out the mixture on a baking tray lined with baking paper. Bake the cauliflower in a convection oven for 15 minutes at 430°F.
After baking, cut the cauliflower bake into equal pieces that will fit in a rectangular casserole dish. Line the dish with one piece. Cover it with two slices of ham and then six slices of Dutch edam. Lay another piece of the cauliflower bake on top, then proceed with the ham, the cheese and last layer of cauliflower. Then sprinkle mozzarella on top.
Finally, bake your Cauliflower Monte Cristo in a convection oven for 30 minutes at 360°F.
