Cauliflower Custard; an interesting savory side dish

CAULIFLOWER CUSTARD
Adapted by BumbleBeeBoogie

14 ounces (about 4 cups) cauliflower florets
1-1/4 cup heavy cream
4 large eggs
1 teaspoon salt
Freshly grated nutmeg
1/2 clove garlic
2 tablespoons butter, divided
1/2 cup fresh baguette crumbs, crusts trimmed

In a double-boiler or a pan with a steamer insert, steam the cauliflower over high heat until it is quite tender, 7 to 10 minutes. When it's done, you should be able to crush a floret between your fingers. Undercooking will make the custard grainy. Remove the cauliflower from the heat and let it cool for 10 minutes. Reserve 4 florets for a garnish.

Transfer the cauliflower to a food processor or blender and pulse several times to grind the florets. Add the heavy cream and puree the mixture until it is fairly smooth, but with tiny pieces of cauliflower still evident. Add the eggs, salt and nutmeg and pulse to blend.

Using a fine sieve, strain the mixture into a large measuring cup. Stir the puree with a rubber spatula to help it flow through the strainer, but do not press it as this will make the custard grainy. Discard the cauliflower remaining in the sieve.

Preheat the oven at 300 degrees F.

Divide the strained puree evenly among 6 half-cup ramekins. Arrange the ramekins in a large roasting pan on the center shelf in the oven. Pour boiling water into the roasting pan to come halfway up the sides of the ramekins. Bake in the water bath until the center of the custard just barely jiggles when the pan is shaken, 35 to 40 minutes.

While the custard is baking, mince the garlic. Heat a small sauté pan and melt 1 tablespoon of the butter. Add the garlic and the bread crumbs. Cook over low heat until the crumbs turn golden brown. Remove from the heat and set aside.

Slice each of the reserved garnish cauliflower florets into 3 pieces from top to bottom to form a floret profile. In a separate pan, melt the remaining 1 tablespoon of butter. Add the florets and cook until they are golden brown, them remove and drain them on paper towels. Set aside.

When the custards are cooked, remove them from the water bath and let them stand at room temperature for 10 minutes to set. Sprinkle the bread crumb mixture evenly over the 6 ramekins and place 2 floret slices on each ramekin. Serve immediately. Serves 6.