Cauliflower Custard Recipes

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.

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.

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.

Steps:

• Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
• Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
• Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
• Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
• Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
• Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.

Steps:

• Make the roasted garlic: Preheat the oven to 400˚ F. Cut the top 1 inch off the garlic heads and place on a large sheet of foil, cut-sides up. Drizzle with the olive oil and season lightly with salt and pepper. Wrap the foil around the garlic heads and bake until the garlic is browned and soft, about 1 hour. Remove from the oven and unwrap. When cool enough to handle, squeeze the garlic cloves out of their skins. You should have about 1 cup roasted garlic.
• Bring a large pot of salted water to a boil. Meanwhile, make the glaze: Combine the roasted garlic, olive oil, Dijon mustard, shallot, vegan mayonnaise, 1 teaspoon salt, 2 teaspoons pepper, the sage and rosemary in a blender and puree until smooth. Transfer the glaze to a bowl and stir in the grainy mustard.
• Working in batches if needed, add the cauliflower to the boiling water and cook until slightly puffed and yellowed, 8 to 10 minutes. Drain and let cool.
• Preheat the oven to 400˚ F (use the convection setting, if available). Transfer the cauliflower to a rimmed baking sheet. Brush with the sunflower oil and sprinkle with 2 teaspoons each salt and pepper. Bake 10 minutes.
• Remove the cauliflower from the oven and pour the mustard glaze evenly over each head. Return to the oven and bake until the glaze turns golden brown, 8 to 12 minutes.

Steps:

• Place bread in a 15x10x1-in. baking pan; bake at 300° for 15-20 minutes or until crisp. In a large skillet, saute cauliflower in butter with the caraway seeds until tender. Remove from the heat; stir in bread and cheese. Transfer to a greased 11x7-in. baking dish., In a small bowl, whisk the eggs, beer, mustard, coriander and pepper. Pour over bread mixture. Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean.

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.