Cauliflower and Broccoli Flan with Spinach Bechamel Sauce
Indulge in the sophisticated flavors of this Cauliflower and Broccoli Flan with Spinach Béchamel Sauce, a dish that’s as nutritious as it is elegant. This savory flan combines the creamy richness of blended cauliflower and broccoli with the velvety decadence of a spinach-infused béchamel sauce, all crafted with simple yet wholesome ingredients. Baked to perfection in a water bath for a silky, custard-like texture, this recipe is a showstopper for brunches, dinners, or special occasions. Top it with the vibrant spinach béchamel, lightly spiced with nutmeg, for a perfectly balanced combination of earthy, creamy, and slightly nutty flavors. As both a vegetarian main course and a luxurious side dish, this flan is sure to impress!
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Recipe Information
Ingredients
- 300 grams Cauliflower florets
- 300 grams Broccoli florets
- 4 large Eggs
- 200 milliliters Heavy cream
- 50 grams Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil or butter (for greasing)
- 2 tablespoons Butter (for sauce)
- 2 tablespoons All-purpose flour
- 300 milliliters Milk
- 150 grams Fresh spinach, chopped
- 0.25 teaspoons Nutmeg, ground
Instructions
Preheat the oven to 180°C (350°F). Lightly grease a 6-cup flan or muffin tin with olive oil or butter and set aside.
Bring a large pot of salted water to a boil. Add the cauliflower and broccoli florets, and blanch for 3-4 minutes until slightly tender but not mushy. Drain and transfer to a bowl to cool slightly.
In a blender or food processor, combine the blanched cauliflower and broccoli florets, eggs, heavy cream, Parmesan cheese, salt, and black pepper. Blend until smooth and creamy.
Divide the mixture evenly among the prepared cups of the flan or muffin tin. Place the tin in a large baking dish and pour hot water into the dish to create a water bath, filling it halfway up the sides of the flan tin.
Bake in the preheated oven for 35-40 minutes, or until the flans are set and a knife inserted in the center comes out clean.
While the flans are baking, prepare the spinach bechamel sauce. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth roux.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook over medium heat until the sauce thickens, about 5 minutes.
Add the chopped spinach to the bechamel sauce and stir to combine. Cook for another 3-4 minutes until the spinach is wilted and fully incorporated. Season with a pinch of nutmeg and additional salt, if needed.
Remove the flans from the oven and let them cool for 5 minutes. Carefully remove them from the tin by running a butter knife around the edges, then invert onto serving plates.
Spoon the spinach bechamel sauce over each flan and serve warm. Enjoy your elegant and savory dish!
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.9 g | 187% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1085 mg | 362% | |
| Sodium | 4163 mg | 181% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 25.8 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 7.9 mcg | 39% | |
| Calcium | 1420 mg | 109% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2529 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
