Defrost the puff pastry. Prepare cauliflower, make in salted water with the juice of one lemon in about 20 min. Drain and cool.
Rinse cooled tray, spread with the rolled out puff pastry. Divide cauliflower into roses, spread evenly on the pastry with ham and parsley.
Mix white wine and salt, pepper, cooking stock, nutmeg, flour, beaten eggs and Emmentaler, pour over cabbage, cover with butter flakes.
Bake in a heated oven at 230 °C for about 40 to 50 min.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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