Finnish Cauliflower Custard

Recipe by Acerast
READY IN: 1hr 10mins




  • 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.