Cauliflower Custard recipe
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Ingredients
- 1 teaspoon butter for greasing, or as needed 1 head cauliflower, separated into small florets ½ teaspoon salt 2 tablespoons butter 3 tablespoons all-purpose flour ½ teaspoon salt 1 tablespoon minced fresh parsley 1 cup milk 3 eggs, beaten 1 cup milk ½ teaspoon salt ¼ teaspoon ground white pepper
Nutrition Info
- 155 caloriescarbohydrate: 12.2 gcholesterol: 111.5 mgfat: 8.7 gfiber: 2.5 gprotein: 8.2 gsaturatedFat: 4.7 gservingSize: -sodium: 711 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Cauliflower Custard
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Butter a 1 1/2-quart casserole dish.
Place cauliflower in a saucepan and cover with water and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer until cauliflower is tender, 10 to 15 minutes, drain and transfer cauliflower to prepared casserole dish.
Melt 2 tablespoons butter in a saucepan over medium heat. Whisk flour, 1/2 teaspoon salt, and parsley in the melted butter until smooth, 2 to 3 minutes.
Slowing pour 1 cup milk into flour mixture. Cook and stir milk mixture until thickened, 3 to 5 minutes, pour over cauliflower.
Whisk eggs, 1 cup milk, 1/2 teaspoon salt, and white pepper in a bowl, pour over cauliflower mixture.
Bake in the preheated oven until the custard is set, 30 to 35 minutes. Serve hot.