Cauliflower with shrimp, scallops and ham gratin

Separate the cauliflower into small florets. Cut the ham into thin strips and the scallops into 2cm cubes. Grease a gratin dish with butter (not included in the recipe)

Bring the bechamel sauce to a simmer over low heat and add the milk to thin it out

Put the butter and cauliflower in another pot and heat over low heat. Once the butter has melted, add the ham, scallops, shrimp, salt and pepper and stir fry

Once the shrimp have changed color, transfer them to a gratin dish and pour over the mixture so that it covers the entire dish. Add Parmesan cheese and melted butter and bake in a 200°C oven for 10 to 15 minutes

Once cooked, drizzle with lemon juice and sprinkle with parsley