Ingredients

How to make it

  • Blanch the cauliflower florets in small batches in 6 quarts of salted boiling water.
  • Shock in ice water and drain well.
  • Reserve. In a sauté pan over low heat, cook the celery, leek, and garlic in the oil until soft and translucent.
  • Season with salt and pepper.
  • Reserve.
  • Preheat oven to 300.
  • Combine the milk and heavy cream in a large bowl.
  • Whisk in the eggs and egg yolks.
  • Using a Microplane, grate the Gruyère into the bowl.
  • Add the cauliflower and the leek-celery-garlic mixture.
  • Fold in the cubed bread (there should be significantly more cauliflower than bread), and let sit for about 20 minutes in the refrigerator.
  • Mix well to distribute the vegetables evenly.
  • Season the pudding with salt, cracked black pepper, Tabasco sauce, lemon juice, and freshly grated nutmeg.
  • Spray an 8-by-11-inch Pyrex pan with nonstick cooking spray and line with parchment.
  • Spread the pudding evenly into the pan and cover with aluminum foil.
  • Bake until just set in the center, about 30 minutes.
  • Remove the foil, bake 10 more minutes to lightly brown the top.

Reviews & Comments 3

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  • debbie919 5 years ago
    A "Must Try", this sounds fantastic - thank you!
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    " It was excellent "
    momo_55grandma ate it and said...
    awsome cauliflower thanks
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    " It was excellent "
    herby ate it and said...
    I love cauliflowr!
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