Cauliflower Custard Recipes

SCRAMBLED CAULIFLOWER - LOW CARB

Steps:

• Place cauliflower into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 7 to 10 minutes. Drain.
• Mash cauliflower in a bowl until smooth. Beat Cheddar cheese, Parmesan cheese, eggs, cayenne pepper, and salt into cauliflower.
• Melt butter in a skillet over medium-high heat. Pour cauliflower mixture into hot butter and cook until golden, about 5 minutes. Flip cauliflower mixture; cook and stir until mixture is more crumbly than creamy, about 10 minutes more.

CAULIFLOWER CUSTARD

Steps:

• 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.

FINNISH CAULIFLOWER CUSTARD

Steps:

• Preheat the oven to 350°F.
• Place the cauliflower in a saucepan, cover with water, add 1/2 teaspoon salt and bring to a boil.
• Reduce heat and simmer until cauliflower is just tender-crisp; drain.
• Butter a 1-1/2 quart casserole and arrange the flowerets in it.
• In a small saucepan melt the butter.
• Stir in the flour, 1/2 teaspoon salt and the parsley, stirring until smooth (a roux whisk can be helpful).
• Slowly add 1 cup of the milk, stirring to incorporate, and cook until thickened.
• Pour mixture over the cauliflower.
• In a mixing bowl, beat the eggs.
• Into the egg mixture, stir in the remaining 1/2 teaspoon salt, white pepper and remaining milk.
• Pour over the creamed cauliflower in the casserole.
• Bake for 30-35 minutes or until the custard is set.
• Serve hot.

BAKED CAULIFLOWER CUSTARDS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss cauliflower with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 20 to 25 minutes.
• Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.
• Divide cauliflower among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.
• Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.

CAULIFLOWER CUSTARD

Steps:

• Preheat oven to 350 degres F.
• Cook cauliflower in boiling water and drain.
• In a small bowl, beat eggs and add milk.
• Mix well.
• Place cauliflower in a greased baking dish.
• Pour milk/egg mixture over it.
• Sprinkle with the remaining ingedients.
• Bake for 30 minutes.

CAULIFLOWER CUSTARD RECIPE

Steps:

• Heat the oven to 300 degrees. Steam the cauliflower over high heat until quite tender, 7 to 10 minutes. When it's done, you should be able to crush a floret between your fingers. Undercooking the cauliflower will make the custard grainy. Remove the cauliflower from the heat and let it cool for 10 minutes. Reserve 4 florets for garnish. Transfer the cauliflower to a food processor or blender and pulse several times to grind. Add the heavy cream and purée until fairly smooth but with tiny pieces of cauliflower still evident. Pulse in the eggs, salt and nutmeg. Strain the mixture into a large measuring cup. Stir the purée with a rubber spatula to help it flow through the strainer, but do not press it; this will also make the custard grainy. Divide the strained purée evenly among 6 half-cup ovenproof ramekins. Discard the cauliflower remaining in the strainer. Arrange the ramekins in a large roasting pan and place the roasting pan in the oven. Pour boiling water into the roasting pan to come halfway up the sides of the ramekins. Bake in the water bath until the center of the custard just barely jiggles when the pan is shaken, 35 to 40 minutes. While the custard is baking, prepare the topping. Mince the garlic. Heat a small sauté pan and melt 1 tablespoon butter. Add the garlic and bread crumbs. Cook over low heat until the crumbs turn golden brown. Remove from the heat and set aside. Slice each reserved cauliflower floret into 3 pieces from top to bottom to form a floret profile. In a separate pan, melt the remaining 1 tablespoon butter. Cook the florets until golden brown, then remove and drain on paper towels. Set aside. When the custards are cooked, remove them from the water bath and let them stand at room temperature for 10 minutes to set. Sprinkle the bread crumb mixture evenly over the 6 ramekins and place 2 floret slices on each ramekin. Serve immediately. This recipe yields 6 servings. Each serving: 284 calories; 7 grams protein; 7 grams carbohydrates; 2 grams fiber; 26 grams fat; 15 grams saturated fat; 220 mg. cholesterol; 488 mg. sodium.

CAULIFLOWER CUSTARD

Steps:

• 1. Preheat oven to 300. Steam cauliflower over high heat until tender, 7-10 min. Remove and let cool 10 min. (Do not undercook) Reserve 4 florets for garnish. 2. Transfer remaining cauliflower to food processor and pulse several times to grind. Add cream and puree until fairly smooth but with tiny pieces of cauliflower still evident. Pulse in eggs, salt and nutmeg. 3. Strain mixture into large measuring cup. Stir puree with rubber spatula to help it flow through srainer, but do not press it. Divide strained puree evenly among 6 1/2 c. ovenproof ramekins. Discard cauliflower remaining in strainer. 4. Arrang amekins in large roasting pan and place pan in oven. Pour boiling water into pan to come half way up sides of reamkins. Bake in water bath until center of custard just barely jiggles when pan is shaken, about 35-40 minutes. 5. While custard is baking, prepare topping: mince garlic. Heat smaill saute pan and melt 1 T butter. Add garlic and crumbs and took over low heat until golden brown,, remove from heat and set aside. Slice reserved floret into 3 pieces each to form a floret profile. In separate pan melt remaining 1 T butter and saute floets until golder brown, remove and drain on paper towels, set aside. 6. Remove custardfrom water bath and let stand at room temp 10 min. to set. Sprinkle crumb mixture evenly over 6 ramekins and place 2 floret slices on each. Serve immediately.