Finnish Cauliflower Custard

1. 1

   Preheat the oven to 350u00b0F.

2. 2

   Place the cauliflower in a saucepan, cover with water, add 1/2 teaspoon salt and bring to a boil.

3. 3

   Reduce heat and simmer until cauliflower is just tender-crisp; drain.

4. 4

   Butter a 1-1/2 quart casserole and arrange the flowerets in it.

5. 5

   In a small saucepan melt the butter.

6. 6

   Stir in the flour, 1/2 teaspoon salt and the parsley, stirring until smooth (a roux whisk can be helpful).

7. 7

   Slowly add 1 cup of the milk, stirring to incorporate, and cook until thickened.

8. 8

   Pour mixture over the cauliflower.

9. 9

   In a mixing bowl, beat the eggs.

10. 10

    Into the egg mixture, stir in the remaining 1/2 teaspoon salt, white pepper and remaining milk.

11. 11

    Pour over the creamed cauliflower in the casserole.

12. 12

    Bake for 30-35 minutes or until the custard is set.

13. 13

    Serve hot.

No additional tips available.