- 1 medium cauliflower, broken into small florets, about 4 to 5 cups
- 3 eggs, beaten
- 1-1/2 cups milk
- 2 Tbsp. butter, melted
- 1/2 tsp. salt
- cayenne pepper, to taste
- 1-1/2 cups medium sharp cheddar cheese, finely shredded
Blanch cauliflower in boiling, salted water (or steam) until almost tender (about 5 minutes). Drain very well. Combine eggs, milk, melted butter, salt, cayenne pepper (if using), and cheddar cheese. Place drained cauliflower in buttered, 1-1/2 quart, shallow casserole. Pour liquid over cauliflower. Bake at 325°F until custard tests done - 40 to 45 minutes. Let sit 5 to 10 minutes before serving.