BAKED CAULIFLOWER CUSTARDS
You can also make this as one large gratin by baking it in a shallow two-quart dish for 40 minutes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h15m
Yield Makes 6 individual custards
Number Of Ingredients 9
Steps:
- 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.
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Enamul Islam
[email protected]Overall, this was a good recipe. I would definitely make it again, but I would make a few changes to the ingredients and the cooking time.
Lady b Touch
[email protected]I'm not sure if I'm the only one who had this problem, but my custard didn't set properly. I think I might have used the wrong type of milk.
SlitKitty
[email protected]This recipe was a bit too complicated for me. I think I would have preferred a simpler recipe.
Lavern
[email protected]I'm not sure what I did wrong, but my custard turned out lumpy. I think I might have overcooked it.
MD Mahir Islam
[email protected]Overall, this was a good recipe. The cauliflower was cooked perfectly and the custard was flavorful. However, I think it could have been improved with a few minor changes.
MR: NESAR
[email protected]The custard in this recipe was a bit too thick for my taste. I think I would have preferred it if it had been a little thinner.
Arham kamboh
[email protected]This recipe was a bit bland for me. I think I would have liked it more if I had used a stronger cheese.
RunItUp Mr. Loudpakk
[email protected]I'm not a huge fan of cauliflower, but I really enjoyed this dish. The custard was rich and creamy, and the cauliflower was cooked perfectly.
Sorif khan
[email protected]I made this recipe for my family and they all loved it. Even my picky kids ate it without any complaints.
Paul Simpson
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's also healthy and delicious.
Robin Krostan
[email protected]I love this recipe because it's so versatile. I've used different types of cheese, different vegetables, and even different herbs and spices. It always turns out great.
Thomas Foster
[email protected]This recipe is a keeper! I've made it several times now and it's always a crowd-pleaser. The cauliflower is always tender and flavorful, and the custard is always smooth and creamy.
mason Sarver
[email protected]I'm always looking for new ways to cook cauliflower, and this recipe was a great find. The custard was so creamy and flavorful, and the cauliflower was cooked perfectly.
Thlulo Aphane
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved it, even the people who said they didn't like cauliflower.
Mm Mehedi
[email protected]This is a great recipe for a healthy and satisfying meal. The cauliflower is a good source of fiber and vitamins, and the custard is a good source of protein and calcium.
Royale street Gamers
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of cauliflower, but the way it was prepared in this recipe made it really tasty.
search BenglalT
[email protected]This recipe was absolutely delicious! The cauliflower and cheese were perfectly balanced, and the custard was rich and creamy. I will definitely be making this again.