Cauliflower Spoon Eggs

• 1/2 head of cauliflower, steamed until tender and cooled
• 1/4 cup heavy cream
• 3 tablespoons all purpose flour
• 2 tablespoons unsalted butter, plus more for the pan
• 1 cup hot whole milk
• 3/4 cup Gruyere, grated
• Pinch nutmeg
• 1/4 teaspoon curry powder
• 1/8 teaspoon cayenne
• 1 pinch kosher salt
• 1 pinch fresh ground white pepper
• 5 large eggs, seperated, whites whipped until stiff

1. Preheat the oven to 400u0b0F.
2. Combine the cauliflower and the cream in a food processor and puree until it is as smooth as you an get it.
3. To make the bechamel sauce place a sauce pan over medium heat and melt the butter. Add the flour and continually stir until you have a paste. Keep stirring so it doesn't brown. Once it smells like popcorn add the hot milk while whisking. Be careful it can splatter violently so make sure the milk is very hot.
4. Add the curry, cayenne and nutmeg. Bring it to a boil to thicken it.
5. In the bowl with the yolks whisk them to combine them. Add a 1/4 cup of the hot bechamel and whisk to temper the eggs. Add the rest of the bechamel and whisk. Add the cauliflower puree and whisk again.
6. Add 1/2 a cup of the gruyere and stir until it is melted. Add a third of the stiff egg whites and fold them into the batter. Add the rest and fold them in until you see no streaks of whites.
7. Butter a 8 inch enameled or non-stick skillet. Add the batter, top with the remaining cheese and bake for 20 minutes or until the top is browned and it is set in the middle. Serve immediately

cauliflower, heavy cream, flour, unsalted butter, milk, gruyere, nutmeg, curry powder, cayenne, kosher salt, fresh ground white pepper, eggs

Taken from food52.com/recipes/7049-cauliflower-spoon-eggs (may not work)