Ingredients
6
6 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 155
- Carbohydrate: 12g
- Fat: 9g
- Fiber: 3g
- Protein: 8g
- Sugar: 6g
Related Recipes
Creamed Baked Cauliflower
Seasoned Roasted Cauliflower
Roasted Cauliflower
Baked Cauliflower and Cheese
Cauliflower Patties
Simple Grilled Cauliflower
Cauliflower au Gratin
Butter-Roasted Cauliflower
Cauliflower With a Kick
Cauliflower with Capers and Lemon
Roasted Cauliflower with Caper Brown Butter
