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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350°F. | 2. Place the cauliflower in a saucepan, cover with water, add 1/2 teaspoon salt and bring to a boil. | 3. Reduce heat and simmer until cauliflower is just tender-crisp; drain. | 4. Butter a 1-1/2 quart casserole and arrange the flowerets in it. | 5. In a small saucepan melt the butter. | 6. Stir in the flour, 1/2 teaspoon salt and the parsley, stirring until smooth (a roux whisk can be helpful). | 7. Slowly add 1 cup of the milk, stirring to incorporate, and cook until thickened. | 8. Pour mixture over the cauliflower. | 9. In a mixing bowl, beat the eggs. | 10. Into the egg mixture, stir in the remaining 1/2 teaspoon salt, white pepper and remaining milk. | 11. Pour over the creamed cauliflower in the casserole. | 12. Bake for 30-35 minutes or until the custard is set. | 13. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cauliflower	1		separated	26.75	5.3179	2.0544	0.2996
salt	1 1/2	1/2		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
milk	2	cups		297.68	23.3264	15.372	15.9576
egg	3			214.5	1.08	18.84	14.265
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.