Rinse the cauliflower and cut into small florets. Place in a steamer and cook until al dente, about 5 minutes.
Preheat a convection oven to 180°C (approximately 350°F).
Rinse the tomatoes and cut into thin slices.
In a bowl, whisk the creme fraiche with the egg. Season with salt, pepper and nutmeg to taste.
Grease a baking dish. Place the cauliflower in the dish. Place the tomato slices on top. Pour the creme fraiche mixture on top.
Sprinkle the cheese and almonds on top. Bake on the middle rack of the oven until golden brown, about 15 minutes.