Cauliflower Sformato Recipe (2024)

Ingredients

Yield:Six four-ounce flans

For the Sformato

• Salt
• Half a large head (about 12 ounces) cauliflower
• 1cup milk, plus ¼ cup or as needed
• 2tablespoons butter
• 2tablespoons, plus 1½ teaspoons flour
• 2large eggs, beaten
• ¼cup Parmigiano-Reggiano, plus more for garnishing
• Freshly grated nutmeg
• Freshly ground black pepper
• Unflavored nonstick spray
• cracked or coarse black pepper, for garnish

For the Fonduta Sauce (optional)

• ½cup heavy cream
• 4ounces Gorgonzola dolce

Preparation

1. Step

   1

   Preheat oven to 350 degrees F. Place a large pot of lightly salted water over high heat to bring to a boil. Cut the half head of cauliflower into quarters, removing the outer leaves and the tougher part of the stem. With a sharp knife, cut the florets into 1 inch pieces, and slice the center stalk thinly.

2. Step

   2

   Reserve a packed ¾ cup of the florets, and add remaining florets and sliced stems to the boiling water. Boil until tender, 5 to 10 minutes. Drain well and transfer to a blender. Blend, adding ¼ cup milk, or as needed, to make a very thick, smooth, puree. Pour into a large bowl, and set aside.

3. Step

   3

   In a small pot over medium-high heat, heat 1 cup of milk just until steaming. Season with salt to taste. Cover and turn off heat. In a second small pot over medium heat, melt 1 tablespoon of the butter, and whisk in flour. Cook until thickened, whisking constantly, about 3 minutes. Add hot milk and whisk constantly to make a thick béchamel, 3 to 5 minutes.

4. Step

   4

   Fold the béchamel into the cauliflower puree. Add eggs, ¼ cup Parmigiano-Reggiano, a pinch of nutmeg, and salt to taste. In a small sauté pan over medium-high, heat remaining 1 tablespoon butter, and add ¾ cup cauliflower florets. Sauté until tender. Season with salt and pepper to taste, and fold florets into béchamel mixture.

5. Step

   5

   See Also

   Steak ’N’ Bacon Cheddar Meatballs Recipe

   Bring a kettle of water to a boil. Lightly coat the insides of six four-ounce ramekins with nonstick spray, and fill almost to the top with the flan mixture. Place in a baking dish and add boiling water until it reaches two-thirds up the sides of the ramekins. Cover tightly with a sheet of aluminum foil, and bake for 40 minutes. Uncover, and cook until the centers are firm yet still jiggle a little. Remove ramekins from the water and cool to room temperature. Cover and refrigerate overnight or up to three days.

6. Step

   6

   Preheat oven to 400 degrees. Bring a kettle of water to a boil. Meanwhile, allow ramekins to sit at room temperature until no longer chilled. Place in a baking dish and add boiling water until it reaches two-thirds up the sides of the ramekins. Cover tightly with foil, and bake until reheated, about 15 minutes. Meanwhile, prepare the fonduta sauce.

7. Step

   7

   In a small pot over low heat, combine the heavy cream and Gorgonzola dolce. Stir until melted and smooth.

8. Step

   8

   To serve, remove the sformato from the water bath. Run a knife around the inside of a ramekin, and place a small plate on top. Invert, and remove the ramekin. The sformato should unmold effortlessly. Repeat with remaining ramekins. Spoon fonduta sauce over each sformato, and sprinkle the top with a little black pepper and grated Parmigiano-Reggiano.