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1 large head cauliflower
3 large eggs
1 ½ cups low-fat milk
1 teaspoon mustard
2 cups shredded cheddar cheese ½ teaspoon paprika
Salt and pepper, to taste
½ cup eadcrumbs 1 tablespoon butter
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Bring a pot of water to boil on the stove. Preheat the oven to 350 degrees. Easily cut up a head of cauliflower by slicing it straight down the center, and then chopping off the green stems. Cut it into small florets and add it to the boiling water, cooking it for 10 minutes, or until tender. Whisk together the eggs, milk, mustard, paprika, salt, and pepper in a medium-sized bowl. Place half the cauliflower in a casserole dish, and sprinkle one cup of cheddar cheese over it. Mix the cheese in with the cauliflower. Add the remaining cauliflower, and pour the egg and milk mixture over the vegetables. Top with remaining cup of cheddar cheese, and mix it in. Microwave the butter until melted. Mix in the eadcrumbs, and sprinkle over the dish. Cover and bake for 30-40 minutes. Remove the cover during the last 10 minutes to own the eadcrumbs. The end result will be a cheesy, custardy casserole with plenty of healthy vegetables in it.
