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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A savory custard vegetable side dish that is different and delicious. The result is a creamed-custard cauliflower sensation that even the pickiest children enjoy! Ingredients:
1 teaspoon butter for greasing, or as needed |
1 head cauliflower, separated into small florets |
1/2 teaspoon salt |
2 tablespoons butter |
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
1 tablespoon minced fresh parsley |
1 cup milk |
3 eggs, beaten |
1 cup milk |
1/2 teaspoon salt |
1/4 teaspoon ground white pepper |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter a 1 1/2-quart casserole dish.
3. 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.
4. 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.
5. Slowing pour 1 cup milk into flour mixture. Cook and stir milk mixture until thickened, 3 to 5 minutes; pour over cauliflower.
6. Whisk eggs, 1 cup milk, 1/2 teaspoon salt, and white pepper in a bowl; pour over cauliflower mixture.
7. Bake in the preheated oven until the custard is set, 30 to 35 minutes. Serve hot.
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