Categories: VEGETABLES

Ingredients

• 1 cup milk
• 1 1/2 cups finely chopped cauliflower
• 1 tablespoon minced garlic
• 1 teaspoon salt
• Tiny pinch cayenne pepper
• 2 teaspoons cornstarch
• 1 tablespoon sherry wine
• 4 eggs
• 1 cup (5 ounces) shredded cheddar cheese

Directions

1. In a small saucepan, combine the milk, cauliflower, garlic, salt and cayenne. Heat over medium heat until simmering, then cook for about 5 minutes or until cauliflower is very tender. (Do not let it boil.)

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3. In a small cup or bowl, mix the cornstarch and sherry until smooth. Whisk this slurry into the hot mixture and let cook for about 1 minute or until thickened. Remove from heat.

4. In a large bowl, whisk together the eggs until well combined, and then stir in 1/3 of the hot cauliflower mixture. Then add the remaining hot cauliflower mixture and stir well to combine. Fold in the cheese.

5. Meanwhile, preheat oven to 350 degrees. Divide mixture between 4 well-buttered 6-ounce custard cups. (Use a ladle to do this and be sure to stir up mixture well when portioning.) Set custard cups on a rimmed baking pan and bake for about 20 minutes or until the tops are golden and a wooden toothpick inserted in the centers comes out just barely clean. The centers should still be just slightly wiggly as the custards will continue cooking for a bit after they come out of the oven.

6. Serve in the cups, or let cool for a couple of minutes, then run a knife around the edges and turn out into plates to serve.

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