1. Cook the cauliflower florets in a large pot (in slightly more than the same volume of water) or steam for about 15 minutes. They should become tender but still hold their shape. Drain.
2. Meanwhile, preheat the oven to 180°C (350°F). Lightly butter a gratin dish (round or rectangular 30×20cm for example) and add 3 tablespoons of herbed breadcrumbs. In a bowl, mix the milk and cream, then add the cornstarch while stirring to dissolve it. Season with salt, pepper and add a pinch of nutmeg.
3. Pour the drained cauliflower into the dish, add the cream-milk mixture, then sprinkle with Parmesan and 2 to 3 tablespoons of herbed breadcrumbs. Bake in the middle of the oven for 40 minutes, until a golden crust forms.

Serve hot or warm with a nice green salad.

Tips and Variations

• You can omit the breadcrumbs and simply rub the bottom of the dish with garlic.
• The cream and milk can be replaced with béchamel sauce, as in ricotta spinach lasagna.