Blanch the cauliflower florets in salt boiling water and cook about 8 minutes after it comes to a second boil, or until just tender. Before straining cauliflower reserve some cauliflower water. Set the cauliflower aside.
In a skillet add oil and prosciutto, cook until prosciutto is just crispy, set aside.
In a bowl, beat the eggs with a pinch of salt, nutmeg, the cheeses, and light cream. Season to taste with pepper.
In the skillet add the cauliflower, then add the beaten egg sauce. Stir accurately, keeping the pan lightly lifted over the flame to avoid eggs to scramble. The sauce just needs to warm up, not cook!
The secret to this creamy dish lies in this step. If the sauce is too thick, add some cauliflower water. When the sauce is just right, add the crispy prosciutto and fresh basil and serve immediately.