Cauliflower and Broccoli Flan with Spinach Bechamel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Sformato di Cavolfiore e Broccolo con Balsamella di Spinaci In typical trattoria fashion, this dish serves as the meal's antipasto, which is followed by the pasta course. What to drink: A light, dry red from Carmignano, a Tuscan wine district known for its blends of Sangiovese with Cabernet Sauvignon and Cabernet Franc. Try: Capezzana Barco Reale di Carmignano. Ingredients:
2 1/2 cups cauliflower florets |
2 1/2 cups broccoli florets |
2 6-ounce bags baby spinach leaves |
6 tablespoons (3/4 stick) butter |
1/4 cup all purpose flour |
2/3 cup whole milk |
2/3 cup freshly grated parmesan cheese |
Directions:
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.
2. Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
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.
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.)
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.
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