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Cauliflower Pudding

Russ Myers


A rich cauliflower custard aromatic of savory and mace.


★★★★★ 2 votes

4-6 servings
20 Min


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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

How to Make Cauliflower Pudding


  • 1Preheat 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.

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About Cauliflower Pudding

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom

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