CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BECHAMEL SAUCE

Cauliflower and Broccoli Flan With Spinach Bechamel Sauce image

Provided by Abby Girl

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

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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