Cauliflower Custard

1 teaspoon butter for greasing, or as needed

1 head cauliflower, separated into small florets

½ teaspoon salt

2 tablespoons butter

3 tablespoons all-purpose flour

½ teaspoon salt

1 tablespoon minced fresh parsley

1 cup milk

3 eggs, beaten

1 cup milk

½ teaspoon salt

¼ 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.