Cauliflower Custard
Submitted by Theresa S.13
Blanched cauliflower florets nestled under a layer of grated Swiss cheese and bathed in a silky egg custard with melted butter. Baked until golden and set for a rich, comforting vegetable side dish.
YIELD
6 servingsPREP
15 minCOOK
35 minREADY
50 minSix ingredients. Fifty minutes. One incredibly satisfying side dish.
Blanched cauliflower florets get tucked into a casserole, blanketed with grated Swiss cheese, then drenched in a simple custard of beaten eggs, milk, and melted butter.
As it bakes, the custard sets around the cauliflower while the cheese melts into a savory, golden layer on top.
It’s the kind of old-school comfort food that proves you don’t need a long ingredient list to put something memorable on the table.
Chef Tips
- Blanch the cauliflower just until barely tender; it will finish cooking in the custard and you want it to hold its shape
- Add a handful of grated Parmesan alongside the Swiss for a sharper, nuttier flavor
- Let the custard rest for 5 minutes after pulling it from the oven so it firms up and slices cleanly
- This pairs beautifully with roasted chicken or a simple green salad for a lighter meal
Ingredients
Directions
Blanch and drain cauliflower.
Combine eggs, milk and butter.
Salt and pepper to taste.
Place the cauliflower in a 1½ qt. casserole dish.
Cover with grated cheese (parmesan can be added).
Pour custard over top.
Bake at 350℉ (180℃) F for 35 minutes or until set.
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