Wash the cauliflower, cut into small florets and cook in 3/4 liter of water with the addition of vegetable broth for 8-10 minutes. Drain the cauliflower, separate 1/2 liter of broth. Peel potatoes and boil in salted water for 20 minutes. Melt the butter in a saucepan, pass the flour, pour in the broth and milk, cook for 5 minutes. Boil the eggs 8 minutes. Chop herbs, add to the sauce. Season with salt, pepper, season with nutmeg if desired. Mix the cauliflower with the sauce. Clean the eggs, cut in half. Drain potatoes. Mix all.