I Like to Cook Stuff

Cheesy Buttermilk Cauliflower Custard

So you’ve tried cauliflower pizza crust, “bread” sticks, alfredo sauce… and you’ve got a head of cauliflower leftover and you’re itching to try something else with the magical do-it-all veggie. Have I got something for you! This makes a great side dish to virtually any main course and the variations are endless. Use any kind of cheese you like, and feel free to add some additional yummy veg like mushrooms, or some diced meat like prosciutto or bacon for a healthy brunch dish.

First prep your cauliflower to make "flowerets".



After you steam them, cut with a fork into bite-sized pieces. They should be fork-tender, but NOT mushy. Be sure to drain really well.



A quick and cheap shortcut to buttermilk is to add vinegar to regular, whole milk and let it sit for at least 5 minutes. I actually did not have buttermilk on hand when I made it for this post, so I used the shortcut. A general rule of thumb is 2 tbsp. vinegar per cup of milk.



This recipe is super flexible and you can use any cheese or add-ins that you want! I went with half swiss / half parmesan and some roasted red peppers that I've had sitting in my fridge. Cheddar cheese will lend a little more color to the dish, if appearances are important to you.




This is what it looks like before popping into the oven - soooo appetizing, right? =)



But the final result is much better!







The Recipe

Cheesy Buttermilk Cauliflower Custard



  1. Rinse cauliflower and core and cut into flowerets. Preheat oven to 350 degrees.
  2. Place in a saucepan with about ½ inch of water. Bring to a boil, cover and cook over medium heat until slightly tender – about 8 minutes. Don’t let it become mushy.
  3. Drain the cauliflower well, return to saucepan and use a fork to cut into bite sized pieces. Spray an 8” x 8” baking dish with non-stick spray and add cauliflower.
  4. In a medium bowl, combine buttermilk, beaten eggs, salt, pepper, paprika, cheese and roasted red peppers. If using roasted peppers from a can or jar, be sure to drain well and pat dry. Pour over the cauliflower. Sprinkle with additional cheese if desired.
  5. Bake for 50-60 minutes, or until top is golden and the eggs are set. Let stand for 5 minutes before serving.



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