Cauliflower Custard

admin 24/04/20 Recipes


6 servings

Prep Time


Cook Time



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


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.


Calories: 155 kcal

Carbohydrates: 12.2 g

Cholesterol: 124 mg

Fat: 8.7 g

Fiber: 2.5 g

Protein: 8.2 g

Sodium: 711 mg

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