Cauliflower Sformato

What’s a sformato you may ask? I have no idea. I do not know where the name came from – but this dish is wonderful. It’s a great side, or a good vegetarian entree. It’s sort of a mix between a casserole and a souffle and is full of good for you roasted cauliflower (and/or broccoflower – yum!) and not so good for you eggs in mass quantities. But we can all bend our diets a little for the holidays right? (Say it with me now…) RIGHT!

Read on for the recipe and photos…

Ingredients

NOTE: Serves 6 to 8 – I doubled the recipe to serve my 12 – 14 for the Pre-Thanksgiving feast and used a cauliflower and broccoflower

1 small cauliflower

2 tbsp olive oil (+ some for the gratin dish)

Kosher salt to taste

1 3/4 oz. freshly grated Parmigiano-Reggiano (about 2/3 cup grated on a small grater)

3 3/4 cups whole milk

4 oz. unsalted butter

1/2 cup flour

3 large eggs

2 large egg yolks

2 tbsp extra-virgin olive oil

Freshly ground black pepper

Directions

  • Preheat oven to 375F.
  • Core the cauliflower and separate into florets.
  • Slice the florets into 1/4″ slices.
  • Put the cauliflower on a rimmed baking sheet and toss with olive oil.
  • Spread in an even layer, season with 1/2 tsp salt and roast until tender, 30 to 35 minutes. Let cool.
  • Raise the oven temperature to 400F. Brush an 8″ x 10″ gratin dish with olive oil and evenly coat with about half of the Parmigiano.

  • Heat the milk in a 2-qt. saucepan over medium until just about to boil – Stir to avoid burning the milk!
  • Meanwhile, melt the butter in a 4-qt. saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until the mixture turns light golden – 2 to 4 minutes. (This is the roux.)
  • Slowly add the hot milk, whisking constantly until very smooth.
  • Bring just to a boil and reduce heat to maintain a simmer.
  • Add 1 tsp salt and cook, stirring frequently, for 10 minutes to develop the flavor. Transfer to a large bowl.

  • Whisk eggs, yolks, and oil in a small, separate bowl.
  • Roughly chop 1/2 cup cauliflower and puree the rest.
  • Stir the chopped cauliflower, pureed cauliflower, egg mixture, and the remaining Parmigiano into the milk sauce. Season to taste with salt and pepper.
  • Pour the mixture into the prepared gratin dish and bake until the sformato is just set and browned around the edges, about 30 minutes.
  • Let rest 10 to 15 minutes before serving.


A perfect dancing partner for your turkey!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

  • Blog Stats

    • 29,836 hits
  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 130 other followers

%d bloggers like this: