Water the Römertopf well for at least 30 minutes. Divide the cauliflower into florets and place in cold, salted water. In the meantime, wash the chicken legs, pat dry and drizzle with lemon juice. Wash and dice the peppers.
Put a layer of diced paprika in the Römertopf and season it with a little salt, rose paprika and cayenne pepper. If you like it spicy, take a little more cayenne pepper. Now drain the cauliflower and layer it in the Römertopf. As the last layer, put the remaining diced paprika in the Römertopf. Season this layer again.
Season the chicken legs on both sides with salt, pepper, rose paprika and cayenne pepper and place on top of the vegetables in the Römertopf.
Place the Römertopf with the lid in the cold oven and switch the oven on to 200 ° C top / bottom heat. Bake for about an hour after reaching 200 ° C.
Mix the cream with the flour. When the hour is up, remove the lid from the Roman pot. Pour the cream with flour next to the chicken legs and stir gently at the edge, making sure that the chicken legs are not watered.
Now leave it in the oven for another 15 minutes without the lid so that the chicken legs are crispy.
After the chicken legs have been distributed, you can stir the sauce with the vegetables well again so that the cream is better distributed.
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