Immerse the cauliflower in cold salted water for two to three minutes. Rinse well, score the stalk crosswise. In a saucepan, cook head first for 7 to 10 min in bubbling hot salted water with the lemon until just cooked.
Addition: in a baking dish, pour the cream over the ham, anchovies and veal brains.
Sauce: in a frying pan melt butter, add flour and stir at low temperature until bubbles form. Pour in milk, whisk the mixture. When it comes to a boil and thickens, season with salt, pepper and freshly grated muscat and remove from heat.
Arrange the pre-cooked, drained cauliflower in a buttered dish, pour the addition and the sauce over it, and the same in the roses, shaping all around, sprinkle with parmesan cheese. Bake in the heated oven with the lid closed at medium heat (225 degrees ) for 15 to 20 min.
(*) Substitute Milke (sweetbreads). Soak in cold water, changed several times, for at least 120 minutes. Skin and clean thoroughly under lukewarm water. Simmer broth with all ingredients for about 15 minutes. Carefully add the brains to the broth form, simmer for about 10 min just below the boiling point until firm and white, always skimming a second time. Remove the brains, place them on a platter, season them well with salt and freshly ground pepper and drizzle with a little juice of a lemon. Spread a wet dishcloth over it and let it rest for half an hour.
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