First, we have to boil the water. In a pot, add enough Water (to taste) to cover the cauliflower (but don't add it yet!) and set it to boil.
While waiting for the water to boil, cut the the Cauliflower (1.5 kilogram) into florets.
Once the water is at a rolling boil, add Salt (1 teaspoon), Distilled White Vinegar (1 splash), and the Cauliflower florets to the boiling water. Let cook for 10 to 15 minutes.
While the Cauliflower is boiling, chop the Ham (75 gram).
Drain the florets, and then place them in a glass baking dish.
To make the bechamel sauce, first add Olive Oil (2 tablespoon) to a saucepan on medium heat (enough to cover the bottom of the pan), then dissolve a Beef Stock Cube (1) in the oil by breaking it up with a spoon.
Add the All-Purpose Flour (30 gram) to the mixture and mix for a few seconds then add the Milk (300 milliliter). Keep stirring the sauce until it reaches a boil then immediately add it to the cooked cauliflower.
Sprinkle the diced ham over the top of the dish. Grate the Egg (1) and the Cheese (to taste) over the top.
Finally, place in a oven on broil for 5 minutes or until cheese is melted. Serve and enjoy!