Cauliflower Pudding

Wash and trim the cauliflower, using the leaves, florets, and tender stalks

Place them in a pot with boiling water and cook for about 5 minutes, or until they retain their green color and crunchy texture

Remove them with a slotted spoon (reserve the water for soups) and chop finely

If desired, process them in a food processor without over-processing

Set aside

In a large skillet, heat some butter over high heat

Fry the onion until lightly browned

Add the flour and stir until it forms a thick paste

Gradually add the milk, stirring well to achieve a smooth cream

Add the salt, pepper, and cheese, stirring to combine

Fold in the egg yolks that were beaten slightly and let it cool

Preheat the oven to 180°C (medium heat)

Grease 12 mini pudding cups with butter and reserve

Carefully add the cream mixture to the eggs that have been beaten until stiff and fold gently

Add the cauliflower and mix slowly

Distribute among the prepared pudding cups and bake in a preheated oven for about 30 minutes, or until a toothpick inserted into the center of each cup comes out clean

Serve hot

(212 calories per serving)

Note: If you want to freeze it, desubject the pudding cups when they are still warm carefully

Place them in an aluminum pan and put them in the freezer for open-freezing

When the puddings are well frozen, transfer them to a plastic container suitable for freezing and return them to the freezer

If desired, place them in plastic bags as well that are also suitable for freezing

To thaw, arrange them still frozen in an aluminum pan without overlapping

Cover with plastic wrap and let it sit in the refrigerator overnight

Reheat in a moderate oven.