Title: Cauliflower Custard
Categories: Vegetable
Yield: 6 Servings

1 1/4	lb	Cauliflowettes
3		Eggs; beaten
1 1/2	c	Milk
2	tb	Butter; melted
1		Salt and pepper
1	c	Swiss cheese; grated

Blanch and drain cauliflower. Combine eggs, milk and butter. Salt and pepper to taste. Place the cauliflower in a 1 1/2 qt. casserole dish. Cover with grated cheese. (Parmesan can be added) Pour custard over top. Bake at 350 for 35 min. or until set. LISA CRAWLEY TSPN00B

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