Cauliflower Flan
Elevate your appetizer game with this luscious Cauliflower Flan, a silky, savory custard bursting with flavor and elegance. Made with tender cauliflower florets, rich heavy cream, and a hint of nutmeg, this dish strikes the perfect balance between comfort and sophistication. The addition of grated Parmesan cheese lends a creamy, umami depth, while a water bath ensures the flans bake to velvety perfection. Perfect as a light starter or side dish, these individual portions, baked in ramekins, are beautifully finished with a sprinkle of fresh parsley for a touch of brightness. Whether served warm or at room temperature, this crowd-pleasing recipe is as versatile as it is impressive—ideal for dinner parties or simple indulgent meals.
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Recipe Information
Ingredients
- 300 grams Cauliflower florets
- 200 ml Heavy cream
- 100 ml Whole milk
- 3 large Eggs
- 50 grams Parmesan cheese, grated
- 1 tablespoon Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated
- 1 tablespoon Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 170°C (340°F).
Butter 4 small ramekins or oven-safe molds to prevent the flan from sticking.
In a pot, bring salted water to a boil and blanch the cauliflower florets until tender, about 8-10 minutes. Drain them well and let them cool slightly.
Using a blender or food processor, puree the boiled cauliflower until smooth.
In a large mixing bowl, whisk together the eggs, heavy cream, and milk until combined.
Add the cauliflower puree, grated Parmesan cheese, salt, pepper, and nutmeg to the egg mixture. Stir well until the mixture is smooth and uniform.
Divide the mixture evenly among the prepared ramekins.
Place the ramekins in a deep baking dish or roasting pan. Fill the pan with hot water until it reaches halfway up the sides of the ramekins to create a water bath.
Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the flans are set and a knife inserted into the center comes out clean.
Remove the ramekins from the water bath and let them cool for a few minutes.
Run a knife gently around the edges of each flan, then invert onto serving plates. If preferred, you can serve them directly in the ramekins.
Garnish with freshly chopped parsley, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
1332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 63.3 g | 316% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 3694 mg | 161% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 11.4 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 844 mg | 65% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1314 mg | 28% | |
*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.
