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9 Ratings
5 star values:
5
4 star values:
0
3 star values:
2
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
01/30/2017
Why is this called "custard" when the recipe contains no eggs?
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Baked Cauliflower Custards
Credit:
Chris Court
Recipe Summary
prep: 30 mins
total: 1 hr 15 mins
Yield: Makes 6 individual custards
Ingredients
Ingredient Checklist
1 head cauliflower (about 1 1/2 pounds), cut into small florets (about 8 cups)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
2 tablespoons coarsely grated Parmigiano-Reggiano
Pinch of freshly grated nutmeg
1 1/2 cups finely grated Gruyere (about 4 ounces)
Gallery
Baked Cauliflower Custards
Credit:
Chris Court
Recipe Summary
prep: 30 mins
total: 1 hr 15 mins
Yield: Makes 6 individual custards
Gallery
Baked Cauliflower Custards
Credit:
Chris Court
Baked Cauliflower Custards
Credit:
Chris Court
Baked Cauliflower Custards
Recipe Summary
prep: 30 mins
total: 1 hr 15 mins
Yield: Makes 6 individual custards
Recipe Summary
prep: 30 mins
total: 1 hr 15 mins
Yield: Makes 6 individual custards
prep: 30 mins
total: 1 hr 15 mins
prep:
30 mins
total:
1 hr 15 mins
Yield: Makes 6 individual custards
Makes 6 individual custards
Ingredients
Ingredients
- 1 head cauliflower (about 1 1/2 pounds), cut into small florets (about 8 cups)
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 tablespoons coarsely grated Parmigiano-Reggiano
- Pinch of freshly grated nutmeg
- 1 1/2 cups finely grated Gruyere (about 4 ounces)
Directions
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.
Reviews (1)
Add Rating & Review
9 Ratings
5 star values:
5
4 star values:
0
3 star values:
2
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
01/30/2017
Why is this called "custard" when the recipe contains no eggs?
Reviews (1)
Add Rating & Review
9 Ratings
5 star values:
5
4 star values:
0
3 star values:
2
2 star values:
2
1 star values:
0
Add Rating & Review
9 Ratings
5 star values:
5
4 star values:
0
3 star values:
2
2 star values:
2
1 star values:
0
9 Ratings
5 star values:
5
4 star values:
0
3 star values:
2
2 star values:
2
1 star values:
0
9 Ratings
5 star values:
5
4 star values:
0
3 star values:
2
2 star values:
2
1 star values:
0
- 5 star values:
- 5
- 4 star values:
- 0
- 3 star values:
- 2
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
01/30/2017
Why is this called "custard" when the recipe contains no eggs?
Martha Stewart Member
Rating: Unrated
01/30/2017
Why is this called "custard" when the recipe contains no eggs?
Rating: Unrated
All Reviews for Baked Cauliflower Custards
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Baked Cauliflower Custards
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
