Cauliflower and Broccoli Flan with Spinach Bechamel

Cauliflower and Broccoli Flan with Spinach Bechamel


2 and 1/2 cups cauliflower florets
2 and 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 Parmigiano cheese


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.


Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted.

Drain and cool.

Squeeze spinach dry; finely chop.

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.

Using fingers, coarsely crumble cauliflower and broccoli in bowl.

Add spinach bechamel sauce; stir to blend.

Season with salt and pepper.

Butter 1 and 1/2-quart baking dish.

Spread vegetable mixture in prepared dish.

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. Makes 6 servings.

Leave a Reply


Your email address will not be published. Required fields are marked *