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