CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BéCHAMEL

Cauliflower and Broccoli Flan with Spinach Béchamel image

Provided by @MakeItYours

Number Of Ingredients 7

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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.
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.