Cauliflower Quiche

By á-25244

A sformato of cauliflower, served quiche-like and cut into wedges. This traditional Italian dish is suitable as a vegetable course but can certainly make a late Sunday meal with a salad and a glass of white wine.

Ingredients

• For the Bechamel:
• For the Mold
• 2 tablespoons unsalted butter, softened at room temperature
• 1/4 cup plain fine bread crumbs
• 1 head (2 pounds) cauliflower, cored and outer leaves removed and separated into small florets
• 3 large eggs
• 3 tablespoons minced flat-leaf parsley
• 1 cup grated Parmigiano Reggiano or Grana Padano cheese
• 1/2 cup Montasio or Asiago cheese, grated
• 1 teaspoon salt
• Grinding black pepper
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup half and half
• 1 cup reserved cauliflower cooking water
• 1 teaspoons salt
• 1/2 teaspoon freshly grated nutmeg

Details

Servings 6
Preparation time 20mins
Cooking time 75mins

Preparation

Step 1

Preheat the oven to 375 degrees F.

Smear a 9 1/2 x 2 1/2-inch deep spring-form pan or soufflé dish with the softened butter and coat it with the breadcrumbs. Shake out any loose crumbs and refrigerate the mold until ready to fill.

Bring a large pot of salted water to the boil and add the florets, cover the pot and cook until the florets are very tender, about 6 minutes.

Drain the cauliflower, reserving 1 cup of the cooking water.

Transfer the cauliflower to a food processor and pulse several times until it forms a smooth puree. Transfer the cauliflower to a large bowl and whisk in the eggs, parsley, cheeses, salt and pepper.

In a medium size pan over medium heat, melt the butter and whisk in the flour to make a roux. Whisk in the half and half and reserved water. Whisk in the salt and nutmeg and cook until the mixture thickens.

Add the bechamel to the cauliflower and combine well. Pour the mixture into the prepared pan and smooth the top.

Bake for 25-45 minutes or until the sformato sets and is top is lightly browned.

Remove the sformato from the oven and scoop from the souffle pan to serve or, if using a spring-form pan, wait 5 minutes, then unlatch the sides and lift off. Cut into wedges to serve.

Serve warm or at room temperature.