Cauliflower and Broccoli Flan with Spinach Bechamel

Ingredients for Cauliflower and Broccoli Flan with Spinach Bechamel

• 2 1/2 cups cauliflower florets

• 2 1/2 cups broccoli florets

• 2 170g bags baby spinach leaves

• 6 tablespoons (3/4 stick) butter

• 60ml plain flour

• 160ml whole milk

• 160ml freshly grated Parmesan cheese

How to make Cauliflower and Broccoli Flan with Spinach Bechamel

Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 160ml 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 160ml 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. (Can be made 6 hours ahead. Cover and chill.)

Preheat oven to 177°C. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.