Cauliflower Pudding
Time needed
20 min
preparation
+
1 1/2 hour
cooking
Serving Size / Yield
4-6 servings
Ingredients
- 2 med. cauliflower, divided into florets and parboiled
- 1 (13-oz.) can evaporated milk
- 2 Tbs. melted butter
- 2 eggs
- 2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. summer savory
- 1/8 tsp. mace
Directions
Preheat oven to 300 degrees. Clean cauliflower and drain thoroughly. Chop coarsely. Place all remaining ingredients in a large bowl and beat with an electric mixer (or rotary beater) until frothy. Mix in cauliflower. Transfer to a lightly buttered 2-quart casserole dish and bake uncovered for 1-1 1/2 hours until no longer liquid, stirring mixture 1 or 2 times from the bottom as it cooks.
