Start to pre-heat your oven to 190 degrees Celsius. While it is heating, prepare the cauliflower by cutting the florets from the thick stem then washing them and leaving in a sieve to drip dry. Continue by adding the prepared cauliflower florets to a large saucepan of cold water, then bring to the boil and cook for 5 minutes before removing with a slotted spoon to a sieve and leaving to dry.

Continue by adding the spinach to the same water and stir then simmer for 1 to 2 minutes until wilted before pouring into a colander or sieve, refilling the saucepan with cold water and then pour over the spinach to cool it. Leave to drip for 5 minutes then use your hands to squeeze out as much water as possible. When done, place on a chopping board and chop as finely as possible before adding to a large mixing bowl. Add the ricotta and one egg yolk, the powdered fenugreek, grated nutmeg, salt and pepper then mix together thoroughly, add the cauliflower last and mix again before and setting aside.

Pour the cauliflower mixture into an oven proof dish with high edges, grate and mix the cheese before placing this on top. Bake for 30 minutes then leave to stand to cool for 5 minutes before serving.