1. Preheat the oven to 350°F. 2. Place the cauliflower in a saucepan, cover with water, add 1/2 teaspoon salt and bring to a boil. 3. Reduce heat and simmer until cauliflower is just tender-crisp; drain. 4. Butter a 1-1/2 quart casserole and arrange the flowerets in it. 5. In a small saucepan melt the butter. 6. Stir in the flour, 1/2 teaspoon salt and the parsley, stirring until smooth (a roux whisk can be helpful). 7. Slowly add 1 cup of the milk, stirring to incorporate, and cook until thickened. 8. Pour mixture over the cauliflower. 9. In a mixing bowl, beat the eggs. 10. Into the egg mixture, stir in the remaining 1/2 teaspoon salt, white pepper and remaining milk. 11. Pour over the creamed cauliflower in the casserole. 12. Bake for 30-35 minutes or until the custard is set. 13. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
