Pudim De Couve Flor – Cauliflower Pudding

For the roux:

50g light butter or butter, 2 tbs flour, 1/2l milk, salt Cut cauliflower into roses, rinse in salted water with the bay spice Soft boil.

Drain well and then strain through a sieve. Melt the butter, add the pureed cauliflower and stir until smooth.

In another saucepan, cook a roux of butter, flour and milk. season with salt. Mix this into the mashed cauliflower, add grated cheese and perhaps season with a pinch of nutmeg (freshly grated). gradually fold in the eggs until smooth. Pour this into a greased ovenproof dish and bake in the oven at medium heat (200 degrees ) for about 45 min, until the cream is evenly golden brown.

If you want to turn the pudding into a soufflé, stir only the yolks into the mixture at the beginning and gently fold the stiffly beaten egg whites into the cream at the end.

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