Cauliflower Custard
Yield
6 servingsPrep
15 minCook
35 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
cauliflower florets
|
|
| 3 | large |
eggs
beaten |
|
| 1 ½ | cups |
milk
|
|
| 2 | tablespoons |
butter
melted |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | cup |
swiss cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
cauliflower florets
|
|
| 3 | large |
eggs
beaten |
|
| 355 | ml |
milk
|
|
| 3E+1 | ml |
butter
melted |
|
| 1 | x |
salt and black pepper
|
*
|
| 237 | ml |
swiss cheese
grated |
|
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.
