Wash the cauliflower, remove the leaves. Carefully cut away the stalk and be careful not to disintegrate the cabbage. Cook in plenty of salted water with a dash of vinegar for 20 minutes.
In between, prepare the puree according to the instructions on the packet, using the milk instead of 1/2 liter of water. Cook the pasta in salted water according to the instructions on the packet. Mix the finished puree with the ham.
Place the finished cauliflower on a platter and garnish all around with pasta and puree. Heat the bechamel sauce and pour over the cauliflower. If the cauliflower is served as part of a buffet, add the bechamel sauce.
And so that the whole thing looks really disgusting, you stick a large knife or kitchen hatchet into the cauliflower and decorate the wound as dramatically as possible with the ketchup. Alternatively, you can sprinkle blood on the cabbage with a tube of red food coloring.