1. Peel and quarter the shallots.
2. Put the cauliflower on top in the steamer pan or in a metal colander. Steam the vegetables with lid on the pan for 8-10 minutes until tender.
3. Fry the shallots in a dash of olive oil in a small frying pan.
4. Slice the ham into shreds.
5. Heat a frying pan. When the pan is well heated, place the ham pieces in it. Fry these briefly over high heat.
6. Mash the shallots and cauliflower into a smooth mixture and pour into a pan. Add the cream and simmer, stirring, for 5 minutes. Season the mixture with freshly ground pepper. Remove the pan from the heat and let the mixture cool.
7. Squeeze half the lemon and mix the juice into the mixture. Store in the fridge until the dish is served. Serve the cauliflower cream in clear glasses and sprinkle with the ham slices at the last moment. Enjoy your meal!