Best Cauliflower And Broccoli Flan With Spinach Béchamel Recipes

Cauliflower and Broccoli Flan With Spinach Bechamel Sauce image

Provided by Abby Girl

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2 cups cauliflower florets
2 1/2 cups broccoli florets
12 ounces baby spinach leaves
6 tablespoons butter
1/4 cup flour
2/3 cup whole milk (more to thin out)
2/3 cup parmesan cheese, freshly grated
1/4 teaspoon red pepper flakes
1 large pinch nutmeg, grated (optional)

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.

Nutrition Facts : Calories 217, Fat 16, SaturatedFat 9.8, Cholesterol 43, Sodium 328.1, Carbohydrate 11.5, Fiber 2.5, Sugar 2.8, Protein 9.2

Cauliflower and Broccoli Flan with Spinach Béchamel Recipe - (4.3/5) image

Provided by á-174535

Number Of Ingredients 7

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

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. DO AHEAD 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 image

Yield Makes 6 servings

Number Of Ingredients 7

2 1/2 cups cauliflower florets
2 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 Parmesan cheese

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.