- 1 teaspoon butter for greasing, or as needed
- 1 head cauliflower, separated into small florets
- 1/2 teaspoon salt
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon minced fresh parsley
- 1 cup milk
- 3 eggs, beaten
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- Preheat oven to 350 degrees F (175 degrees C).
- Butter a 1 1/2-quart casserole dish.
- Place cauliflower in a saucepan and cover with water and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer until cauliflower is tender, 10 to 15 minutes; drain and transfer cauliflower to prepared casserole dish.
- Melt 2 tablespoons butter in a saucepan over medium heat. Whisk flour, 1/2 teaspoon salt, and parsley in the melted butter until smooth, 2 to 3 minutes.
- Slowing pour 1 cup milk into flour mixture. Cook and stir milk mixture until thickened, 3 to 5 minutes; pour over cauliflower.
- Whisk eggs, 1 cup milk, 1/2 teaspoon salt, and white pepper in a bowl; pour over cauliflower mixture.
- Bake in the preheated oven until the custard is set, 30 to 35 minutes. Serve hot.