Pumpkin custard (what worked, part 2)

Pumpkin custard

Cut a 9" diameter pumpkin in half, scoop out the seeds from one half, coat it on both sides with canola oil, put it face-down on a pie pan and bake it at 350 degrees for an hour.  Don't turn off the oven.

Scoop out the flesh -- should be very soft -- and put in the blender.  I'm guessing it was about 1 1/2 cups.  Add to the blender:
  1 1/2 cups of whole milk
  5 oz (a little more than 1/3 of a can) sweetened condensed milk (or substitute about 10 tablespoons of
     granulated sugar (a bit more than 1/2 cup) and another 1/2 cup of milk
  1/2 tsp salt
  1/4 tsp ground cinnamon
  1/4 tsp ground cardamom

Blend until smooth.  Whisk 4 large eggs in a large bowl, then pour in the contents of the blender and whisk together thoroughly (maybe sometime we will see if it's OK to put the eggs straight in the blender and blend them in - don't know if this will damage the proteins or something).

Place 6 8oz ramekins in a 9x13" baking dish.  Pour custard to 1" depth in each (about halfway to the rim).  There will be custard left over.  Place the baking dish on the oven rack THEN pour in about 1.5" of boiling water.  Bake for 35 minutes (remember the oven has been left at 350 degrees).

Cool and serve.

Cauliflower patties (what worked, part I)

Cauliflower patties

1 large or medium head cauliflower
4 or 3 eggs
1 or 3/4 cup panko crumbs
2 cloves garlic
1/2 tsp salt
1/3 cup grated pecorino romano cheese (or parmesan)

Chop and steam cauliflower.  While it is steaming, beat eggs, mix in the rest of the ingredients.  When the cauliflower is done, run it under cold water to cool it off then mash it into the other ingredients with a potato masher.  Use a large spoon to transfer into a frying pan with about 2-3mm of canola oil at medium heat.  Brown on both sides, blot with paper towels and serve with creamy mustard sauce.

Creamy mustard sauce

1 cup low-fat yogurt or fat-free or low-fat sour cream
Dijon mustard
lemon juice
1 clove garlic
salt