Cauliflower is not on everyone’s list of favorite veggies. However, it is a nice change of pace and a beautiful, comforting, choice for autumn.
1 medium-size head cauliflower
1 teaspoon salt
Medium White Sauce
2 large eggs, lightly beaten
3 tablespoons grated Parmesan Cheese
1/4 teaspoon ground nutmeg
Wash caulflower and break head into flowerets. Place in a saucepan with 1 inch boiling water and salt. Bring to boiling point, uncovered, and cook 5 minutes. Cover and cook 10 minutes or only until crisp tender. Combine white sauce, eggs, cheese, and nutmeg. Drain cauliflower and add to the sauce. Turn into a buttered 1-quart casserole. Place in a pan hot water. Cook in a preheated slow oven (325 deg. F.) 6 minutes or until pudding is firm in center.