CAULIFLOWER AND BROCCOLI FLAN

By Silvermama

It is easy to over-cook the vegetables. Have cut them very small and used them raw rather than boiling them.

Ingredients

• 2 1/2 cups cauliflower florets
• 2 1/2 cups broccoli florets
• 2 6 oz bags baby spinach leaves
• 6 tbs (3/4 stick) butter
• 1/4 cup all-purpose flour
• 2/3 cup whole milk
• 2/3 cup freshly grated Parmesan cheese

Preparation

Step 1

Cook cauliflower and broccoli in large pot of salted water until crisp-tender; DO NOT OVERCOOK or you will end up with mush. Drain reserving 2/3 cup cooking liquid. Transfer vegs to large bowl and cool.

Rinse spinach then toss into skillet over med-hi heat just until wilted. Drain and cool; squeeze dry and chop.

Melt butter in med saucepan over med heat. Add flour and whisk until smooth, about 2 min. Gradually whisk in milk and cooking liquid. Whish constantly over med-hi heat until sauce thickens and boils, about 3 min. Stir in spinach and cheese.

Using fingers coarsely crumble cauliflower and broccoli in bowl. (Prefer to just chop . Add spinach bechamel sauce; stir to blend. Season w/salt and pepper. Spread mixture in prepared dish. Bake at 350 until puffed and heated thru.