Cauliflower Sformato

• Salt
• Half a large head (about 12 ounces) cauliflower
• 1 cup milk, plus 1/4 cup or as needed
• 2 tablespoons butter
• 2 tablespoons, plus 1 1/2 teaspoons flour
• 2 large eggs, beaten
• 1/4 cup Parmigiano-Reggiano, plus more for garnishing
• Freshly grated nutmeg
• Freshly ground black pepper
• Unflavored nonstick spray
• cracked or coarse black pepper, for garnish
• 1/2 cup heavy cream
• 4 ounces Gorgonzola dolce

1. Preheat oven to 350 degrees F. Place a large pot of lightly salted water over high heat to bring to a boil.
2. Cut the half head of cauliflower into quarters, removing the outer leaves and the tougher part of the stem.
3. With a sharp knife, cut the florets into 1 inch pieces, and slice the center stalk thinly.
4. Reserve a packed 3/4 cup of the florets, and add remaining florets and sliced stems to the boiling water.
5. Boil until tender, 5 to 10 minutes.
6. Drain well and transfer to a blender.
7. Blend, adding 1/4 cup milk, or as needed, to make a very thick, smooth, puree.
8. Pour into a large bowl, and set aside.
9. In a small pot over medium-high heat, heat 1 cup of milk just until steaming.
10. Season with salt to taste.
11. Cover and turn off heat.
12. In a second small pot over medium heat, melt 1 tablespoon of the butter, and whisk in flour.
13. Cook until thickened, whisking constantly, about 3 minutes.
14. Add hot milk and whisk constantly to make a thick bechamel, 3 to 5 minutes.
15. Fold the bechamel into the cauliflower puree.
16. Add eggs, 1/4 cup Parmigiano-Reggiano, a pinch of nutmeg, and salt to taste.
17. In a small saute pan over medium-high, heat remaining 1 tablespoon butter, and add 3/4 cup cauliflower florets.
18. Saute until tender.
19. Season with salt and pepper to taste, and fold florets into bechamel mixture.
20. Bring a kettle of water to a boil.
21. Lightly coat the insides of six four-ounce ramekins with nonstick spray, and fill almost to the top with the flan mixture.
22. Place in a baking dish and add boiling water until it reaches two-thirds up the sides of the ramekins.
23. Cover tightly with a sheet of aluminum foil, and bake for 40 minutes.
24. Uncover, and cook until the centers are firm yet still jiggle a little.
25. Remove ramekins from the water and cool to room temperature.
26. Cover and refrigerate overnight or up to three days.
27. Preheat oven to 400 degrees.
28. Bring a kettle of water to a boil.
29. Meanwhile, allow ramekins to sit at room temperature until no longer chilled.
30. Place in a baking dish and add boiling water until it reaches two-thirds up the sides of the ramekins.
31. Cover tightly with foil, and bake until reheated, about 15 minutes.
32. Meanwhile, prepare the fonduta sauce.
33. In a small pot over low heat, combine the heavy cream and Gorgonzola dolce.
34. Stir until melted and smooth.
35. To serve, remove the sformato from the water bath.
36. Run a knife around the inside of a ramekin, and place a small plate on top.
37. Invert, and remove the ramekin.
38. The sformato should unmold effortlessly.
39. Repeat with remaining ramekins.
40. Spoon fonduta sauce over each sformato, and sprinkle the top with a little black pepper and grated Parmigiano-Reggiano.

salt, head, milk, butter, flour, eggs, garnishing, nutmeg, freshly ground black pepper, unflavored nonstick spray, coarse black pepper, heavy cream, dolce

Taken from cooking.nytimes.com/recipes/1015526 (may not work)