Recipe by Julie Taylor
"A savory custard vegetable side dish that is different and delicious. The result is a creamed-custard cauliflower sensation that even the pickiest children enjoy!"
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butter for greasing, or as needed
cauliflower, separated into small florets
minced fresh parsley
ground white pepper
This was really lacking in flavor. Not delicate, not plain, not simple....it was bland. With some garlic/onion/hot sauce this could definitely be a 5 star dish. The texture was fabulous and the ease of preparation was refreshing-no canned soups, processed cheese, etc. I used 2 tbsp of flour instead of three as the standard ratio for a roux is 1:1 butter and flour. It was perfect--if there would have been 3 then I could see the custard being extremely clumpy and thick. If I make this again, I would definitely add a lot more flavoring agents. Thanks for a no fuss--no massively processed food ingredient casserole! Though their favorite cauliflower recipe is Roasted Garlic Cauliflower from this site...my eaters enjoyed it too, so it's in the keeper box.
I'm giving this five stars because I honestly wasn't expecting this to turn out that great but it DID! I made it exactly as written, the only change I made was to add half a chopped onion.
This recipe was just delicious and is definitely a keeper. I followed the recipe exactly and my whole family loved it, even the toddlers! Thank you for a wonderful recipe!
I am rating recipe as I made it, not as written. Based on the suggestions in the previous review, I added half a sauteed onion to the cauliflower, put garlic salt in all three steps, added a little red pepper and upped the parsley significantly. Tasty!
I loved this! I halved the recipe and only used 1 egg. It turned out great!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 79
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