Cauliflower Flan Food

CAULIFLOWER GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
• Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
• Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

CREAMY CARAMEL FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
• In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

CAULIFLOWER FLAN

Steps:

• Arrange a rack at the center position, and heat the oven to 350 degrees. Grease four 6-ounce ramekins or souffles. Cover the bottom of each with a parchment circle cut to fit, and grease the parchment. Place the ramekins in a baking pan large enough to hold them comfortably.
• Fill a medium-size saucepan 2/3 full with lightly salted water and bring to a boil over high heat. Add the cauliflower florets and cook until very tender when pierced with a knife, for about 10 minutes. Drain the florets well in a colander and pat dry with a clean kitchen towel. Puree the cooked florets in a food processor until almost smooth.
• In a medium-size bowl, whisk together the eggs, cream, milk, 1/2 cup parmesan cheese, 1/2 teaspoon salt, nutmeg and cayenne pepper. Add the cauliflower puree and whisk well. Divide the mixture evenly among the ramekins. Pour enough boiling water into the baking pan to come halfway up the sides of the ramekins.
• Carefully place the pan in the oven. Bake until the flans are set and a small sharp knife or tester inserted into the centers comes out clean, for about 35 minutes. Using potholders, remove the ramekins from the pan to a cooling rack for 5 minutes.
• (The flans can be prepared 1 day ahead. Cool, cover with plastic wrap, and refrigerate. Bring to room temperature and reheat, uncovered, for about 15 minutes on a baking sheet in an oven that has been heated to 350 degrees.).
• Run a sharp knife around the inside edges of the ramekins. Unmold onto a flat work surface and peel off the parchment paper. Sprinkle each flan with parmesan cheese and parsley.

CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BECHAMEL

Steps:

• 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.
• 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 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.)
• 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.

CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BECHAMEL SAUCE

Steps:

• Cook cauliflower and broccoli in large pot of boiling water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
• Rinse spinach, then toss in large 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, cheese and pepper flakes. Season with salt, pepper and a good pinch of nutmeg.
• Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach bechamel 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).
• Preheat oven to 350°F.
• Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled.
• Note: The white cheese sauce is quite thick. I tend to add more milk to thin it out so that it is a light coating on the veggies.