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Cauliflower Bread Pudding
Provided by: Chef Meg Grace
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The vegetable that Mark Twain famously referred to as “nothing but cabbage with a college education” is best in fall and early winter, and just coming into profusion at the Greenmarket. The plant’s edible head is called “the curd,” and it can be found in white, orange, green, and even purple varieties. For this recipe, the Redhead’s chef-partner Meg Grace combines white and orange cauliflower in an elegant bread pudding enriched with cream and Gruyère cheese and spiced with nutmeg and Tabasco. It’s like bread pudding with a Ph.D. -- Robin Raisfeld & Rob Patronite
Ingredients
1 head white cauliflower, cut into small florets1 head orange cauliflower, cut into small florets (or substitute with white)
1/2 cup celery, finely diced
1/2 cup leeks, finely diced
2 tablespoons garlic, finely chopped
3 tablespoons vegetable oil
Salt, to taste
Black pepper, to taste
2 cups milk
2 cups heavy cream
4 whole eggs
4 egg yolks
2 ounces Gruyère
10 slices day-old brioche, crusts removed and medium diced
Tabasco sauce, to taste
Fresh lemon juice, to taste
Fresh nutmeg, to taste
Nonstick cooking spray