Cauliflower and Broccoli Flan with Spinach Bechamel
A sophisticated vegetarian dish combining tender cauliflower and broccoli florets in a creamy spinach béchamel sauce, enriched with Parmesan cheese and baked until golden and puffed.
Ingredients
- •2½ cups cauliflower florets
- •2½ cups broccoli florets
- •12 ounces baby spinach leaves
- •6 tablespoons butter
- •¼ cup all purpose flour
- •⅔ cup whole milk
- •⅔ cup freshly grated Parmesan cheese
Cooking Instructions
- 1.
Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
5 min
- 2.
Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
5 min
- 3.
Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.
5 min
- 4.
Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. (Can be made 6 hours ahead. Cover and chill.)
10 min
- 5.
Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.
35 min