CZECHOSLOVAKIAN CAULIFLOWER CUSTARD
1 head cauliflower
1 onion
1 1/2 tablespoons fat
Handful of fresh parsley, chopped
5 eggs
1 cup milk
Salt and pepper (to taste)
Preheat oven to 400 degrees F.
Cook the cauliflower (but do not overcook) in boiling salted water. Drain in a colander and break into sprigs.
Slice the onion finely and fry to a golden brown in the fat.
Add the cauliflower and chopped parsley and fry together for about 5 minutes. Place in a lasagna pan (12x8x2 inches).
Whisk the eggs into the milk, season with salt and pepper and pour over the cauliflower.
Bake in a hot (400 degrees) oven for about 15 minutes.
Source: The Co-op Low Cost Cook Book by Berkeley Co-Op; 1965
1 head cauliflower
1 onion
1 1/2 tablespoons fat
Handful of fresh parsley, chopped
5 eggs
1 cup milk
Salt and pepper (to taste)
Preheat oven to 400 degrees F.
Cook the cauliflower (but do not overcook) in boiling salted water. Drain in a colander and break into sprigs.
Slice the onion finely and fry to a golden brown in the fat.
Add the cauliflower and chopped parsley and fry together for about 5 minutes. Place in a lasagna pan (12x8x2 inches).
Whisk the eggs into the milk, season with salt and pepper and pour over the cauliflower.
Bake in a hot (400 degrees) oven for about 15 minutes.
Source: The Co-op Low Cost Cook Book by Berkeley Co-Op; 1965
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