Prep 10 mins
Cook 1 hr
Cauliflower is a favorite in Finland. This is from Florence Schwartz's "Vegetable Cooking of All Nations" (a discarded library book full of recipe gems that I bought about 25 years ago at a library book sale for 50 cents :)
- 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.
I liked it. I think it would make a yummy and different breakfast casserole, too. I steamed my cauliflower, and I used skim milk, which made the mixture a little thin but worked ok. Nice recipe.
Excellent! I used the custard gravy to serve over boiled chunk potatoes and I made my famous Finn Bread(my lovely adopted Finn Aunts taught me to make it) and served with flat cheese. This was a heavy satisfying meal without meat. The cauliflower had just the right flavor to compliment the Finn Bread and cheese. I did chop some green onions into the custard before baking. Thanks for posting!
Hi acerast, didn't know that cauliflower is a favorite in Finland! I have made this twice; once as is and the other time my way! I used your recipe as the basis; but added cheddar cheese (shredded), crushed red pepper flakes (for that extra zing) & cut down on the salt because of the cheese, it too was very good! I love your recipe and it's variation! Thank you for posting, Diane :)