Clean the cauliflower, wash it and cut it into florets. Cook in 2-3 l salted water (1 teaspoon salt per litre) for 12-15 minutes. Cook the spiral noodles according to package instructions.
Wash and chop the parsley. Chop mozzarella as well. Heat butter and sweat flour in it. Stir in milk, bring to the boil and simmer for about 3 minutes. Stir in parsley and half the cheese. Season with salt, pepper and nutmeg.
Drain the noodles and cabbage, mix with the sauce, stir in the egg.
Pour into an ovenproof dish, sprinkle with the rest of the cheese and breadcrumbs. Bake under the oven grill for approx. 10 minutes.