Cut the cimone fresh and remove the lowest leaves. Bring the soup to a boil. Boil the whole cimone in it with the lid closed until just tender (ten to fifteen minutes). Cut the pepper in half, remove the white partitions and the seeds. Cut the flesh into triangles.
Brush the potatoes well under running water, cut larger ones in half. Place in a large baking dish. Drizzle with olive oil and sprinkle with a little salt. Place in the middle of the 200 °C hot stove and pre-fry for twenty-five minutes.
Chop the tarragon leaves. Mix with breadcrumbs and half of the parmesan. Fill the mixture with a coffee spoon from the bottom into the spaces between the cimone flowers. Mix the egg.
Sprinkle with the remaining parmesan.
Remove the dish from the heat with the potatoes. Push the potatoes to the edge and put the pieces of pepperoni between them. Place the cimone in the center, brush with the egg, sprinkle with the remaining parmesan and add the butter in flakes on top. Place in the oven for another twenty minutes.
Serve with mixed green salads with Thousand Island dressing.
Express Tip – It also tastes fine and goes a tiny bit faster if the cimone (or cauliflower, romanesco) is divided into roses. Pre-cook them with the potatoes for ten to fifteen minutes, then turn them in the beaten egg and parmesan on the other side, layer them with the potatoes in the baking dish and cook the dish at 200 °.