Finnish Cauliflower Custard

Ingredients:

1 cauliflower, separated into flowerets

1 1/2 teaspoons salt

2 tablespoons butter

3 tablespoons flour

1 tablespoon fresh parsley, minced

2 cups milk

3 egg

1/4 teaspoon white pepper

Cooking Instructions:

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

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