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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.