1/1 Photo of Finnish Cauliflower Custard
1 hr 10 mins
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 :)
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Units: US | Metric
- 1Preheat the oven to 350°F.
- 2Place the cauliflower in a saucepan, cover with water, add 1/2 teaspoon salt and bring to a boil.
- 3Reduce heat and simmer until cauliflower is just tender-crisp; drain.
- 4Butter a 1-1/2 quart casserole and arrange the flowerets in it.
- 5In a small saucepan melt the butter.
- 6Stir in the flour, 1/2 teaspoon salt and the parsley, stirring until smooth (a roux whisk can be helpful).
- 7Slowly add 1 cup of the milk, stirring to incorporate, and cook until thickened.
- 8Pour mixture over the cauliflower.
- 9In a mixing bowl, beat the eggs.
- 10Into the egg mixture, stir in the remaining 1/2 teaspoon salt, white pepper and remaining milk.
- 11Pour over the creamed cauliflower in the casserole.
- 12Bake for 30-35 minutes or until the custard is set.
- 13Serve hot.
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Nutritional Facts for Finnish Cauliflower Custard
Serving Size: 1 (215 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 242.1
- Calories from Fat 127
- Total Fat 14.1 g
- Saturated Fat 7.6 g
- Cholesterol 190.9 mg
- Sodium 1069.0 mg
- Total Carbohydrate 18.2 g
- Dietary Fiber 3.8 g
- Sugars 3.7 g
- Protein 12.2 g