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 calories
carbohydrate: 12.2 g
cholesterol: 111.5 mg
fat: 8.7 g
fiber: 2.5 g
protein: 8.2 g
saturatedFat: 4.7 g
servingSize: -
sodium: 711 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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!

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