ROASTED CAULIFLOWER SFORMATO

ROASTED CAULIFLOWER SFORMATO image

Number Of Ingredients 7

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1/2 head of leftover roasted cauliflower
2 eggs
1 cup of milk
2 tbsp flour
1/4 cup grated Parmigiano Reggiano
pinch of salt & pepper
pinch of nutmeg

Steps:

Mash the cooked cauliflower in the bowl until desired consistency (I like mine chunky). Add the eggs, milk and flour and beat together with the cauliflower. Add the cheese, s & p, and nutmeg. Spray 6 oz. ramekins or gratin dish with PAM (or grease with butter), and pour in the mixture. Place the ramekins in a roasting pan and carefully pour water up to the tops of the ramekins, to create a bain-marie (hot water bath). The water will prevent the mixture from forming into a cake, and will be a custard instead.Bake in a 350F oven for about 35-40 minutes. CAREFULLY remove the ramekins from the hot water bath and cool for 10 minutes before inverting onto plates. It is actually prettier if you leave the darker side up, but then it isn't a pudding, more like a souffle. I'll leave it up to you (or down!). You can drizzle tomato sauce or pesto on top for some color, but these were perfect on their own!