Maruzzine with Cauliflower
|Cauliflower head||1 Medium, separated into flowerets|
|Small pasta shells||1 Cup (16 tbs), cooked al dente, drained (Maruzzine)|
|Eggs||3 , beaten|
|Light cream||1 Cup (16 tbs)|
In a pot of boiling salted water, cook the cauliflower for 15 minutes, or until tender yet still crisp.
Arrange it in a well-buttered casserole in one layer.
In a bowl, blend the pasta, eggs, cream, salt, and mace.
Pour this over the cauliflower.
Bake, uncovered, in a preheated 350-degree oven for 30 minutes, or until the custard has set.