Ingredients
3 cups cauliflower florets, cut into 3/4- to 1-inch pieces
Olive oil to coat the cauliflower, about 2-3 tablespoons
Salt and pepper to taste
1/2 cup trimmed and sliced green garlic, thinly cut on the diagonal
1/3 cup flour
3 eggs
3 egg yolks
3 cups half-and-half or whipping cream, heated to lukewarm
2 teaspoons kosher salt
Butter for greasing the baking dish
Preparation
INSTRUCTIONS: Preheat oven to 375°. In a large bowl, toss cauliflower with the olive oil, salt and pepper. Transfer to a baking sheet and roast cauliflower, turning once, until almost done – a sharp knife inserted in a piece of vegetable should still meet some resistance.
When done, transfer cauliflower back to the bowl, add sliced green garlic and toss with the flour. Break whole eggs into a separate bowl and whisk in egg yolks. Whisk in warm cream and kosher salt.
Butter a shallow 9-inch baking dish and spread the vegetables over the bottom. They should form a layer about 1 inch thick. Pour the egg-cream mixture over all. Bake in the middle level of the oven for about 1 hour, until the top of the dish is lightly browned and the pudding feels like a firm pillow.
Let stand about 10 minutes. Serve directly from the dish.
Serves 6-8
PER SERVING: 305 calories, 10 g protein, 13 g carbohydrate, 22 g fat (10 g saturated), 273 mg cholesterol, 822 mg sodium, 2 g fiber.
