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Cauliflower Casserole

From Lynne Wilson

Preheat oven to 325°F


1 medium cauliflower, broken into small florets (about 4 to 5 cups)
3 eggs, beaten
1½ cups milk
2 Tbsp. butter, melted
½ tsp. salt
Cayenne pepper, to taste
1½ 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, 1½ 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.

Serves 6 - 8