Clean the cauliflower, divide it into florets, rinse them under running water and cook them in plenty of boiling, salted water. Peel the potatoes and cook them in another saucepan, once again in boiling water with a pinch of salt. After 10-15 minutes check to see if they’re cooked; prick the florets and the potatoes with a fork, if it goes in easily they’re ready. Strain and put them in a bowl. Squash them together with a fork; add the egg, breadcrumbs, grated pecorino, nutmeg, salt and pepper. Mix well to amalgamate all the ingredients. Dice the young pecorino. Now prepare everything you need for the breading: a bowl with the 2 beaten eggs, another one with the flour and a third with the breadcrumbs. Dampen your fingertips and take a little of the cauliflower mixture, flatten it very slightly, put a piece of young pecorino in the centre, close it up and shape it into a ball (about the size of a ping pong ball). Prepare all the croquettes in this way, placing them on a plate as you do so. One at a time, roll them in the flour, then in the beaten egg and finally in the breadcrumbs. Fry a few at a time in a deep frying pan with plenty of oil, turning them around until golden-brown all over. Then remove them using a slotted spoon and place them on absorbent paper to soak up any excess oil. Serve them hot with their yummy cheesy surprise in the centre!