Sformato di Cavolfiori (Cauliflower)

A recipe from La Cucina¬†Italiana magazine, adapted by Beatrice (1+1/2 hr) 6 to 8 servinges   Bechamel:1+1/2 cup of milk/3 tbspoon unsalted butter/2 tbspoon flour/salt/pepper/grated nutmeg   Cauliflower and Custard: 1 big cauliflower (3lb)/2 eggs/1 cup parmigiano/salt/pepper/2 tbspoon butter at room temp/ home made bread crumbs   Heat oven 325 degrees.   For Bechamel: melt…