Wash the cauliflower head and put it whole in salted water. Boil until semi-softened (15 min).
Tear the cauliflower into tiny rosettes.
Wash, peel, cut the potatoes into medium-thick round slices and salt them. Chop the parsley finely.
In a tray begin to arrange - potatoes, sprinkle with parsley and black pepper, cauliflower rosettes, sprinkle with parsley and black pepper again and so on until you've filled the tray. Sprinkle with finely chopped pieces of butter on top. Beat the eggs with the milk and pour this over the dish.
Bake in a high oven.