Green Garlic and Cauliflower Pudding

3 cups cauliflower florets, cut into 3/4- to 1-inch pieces
Olive oil to coat the cauliflower, about 2-3 tablespoons
Salt and pepper to taste
1/2 cup trimmed and sliced green garlic, thinly cut on the diagonal
1/3 cup flour
3 eggs
3 egg yolks
3 cups half-and-half or whipping cream, heated to lukewarm
2 teaspoons salt
Butter for greasing the baking dish

Preheat oven to 375°. In a large bowl, toss cauliflower with the olive oil, salt and pepper. Transfer to a baking sheet and roast cauliflower, turning once, until almost done — a sharp knife inserted in a piece of vegetable should still meet some resistance.

When done, transfer cauliflower back to the bowl, add sliced green garlic and toss with the flour. Break whole eggs into a separate bowl and whisk in egg yolks. Whisk in warm cream and salt.

Butter a shallow 9-inch baking dish and spread the vegetables over the bottom. They should form a layer about 1 inch thick. Pour the egg-cream mixture over all. Bake in the middle level of the oven for about 1 hour, until the top of the dish is lightly browned and the pudding feels like a firm pillow.

Let stand about 10 minutes. Serve directly from the dish.

Serves 6-8