Clean and wash the cauliflower and broccoli and cut into small florets. Peel the broccoli stalks and cut into thin slices. Peel, wash and finely dice the carrots. Bring ½ liter of salted water to the boil, cover and cook the cauliflower for about 12 minutes, add broccoli and carrots about 5 minutes before the end of the cooking time and cook with them. Drain the vegetables while collecting the cooking water. Cut the ham into strips and grate the cheese.
Melt the butter in a saucepan and sweat the flour in it. Deglaze with cream and approx. 250 ml of vegetable water and simmer the sauce for approx. 5 minutes, stirring constantly. Add the cheese and melt in it while stirring. Season to taste with salt, pepper and nutmeg.
Put the vegetables in a baking dish, sprinkle with ham and pour the cheese sauce over them. Bake in a preheated oven (200 ° C, convection 175 ° C, gas mark 3) for 10-15 minutes. If necessary, cover the end with foil so that the casserole doesn`t get too dark.
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