Ingredients :

• Cauliflower — Choose one that is tight, with white and compact florets — no brown spots, no yellowing. The fresher it is, the less odor it gives off during cooking. Those that are starting to yellow have been waiting too long and will release water into the dish, ruining the texture.
• Turkey ham — Take it sliced fairly thick, 4 to 5 mm. In generous pieces, it has a real presence in the mouth. Shaved turkey ham disappears into the batter. Avoid overly smoked versions — they overwhelm the delicate taste of the cauliflower.
• Grated cheese — Gruyère preferably — more character, better browning. Grate it yourself if you can: it melts more evenly than bagged cheese, which contains starch to prevent clumping.
• Nutmeg — Listed as optional in many recipes, but don’t skip it. A pinch of freshly grated nutmeg brings that warm, slightly peppery undertone that you might not identify, but would notice if it were missing.