Cauliflower Flan

Name: Cauliflower Flan
Prep time: 40 min
Cook time: 75 min
Total time: 115 min
Yield: 4
Ingredients: Cauliflower 1.8 lbs; Potatoes 0.9 lb; Eggs medium 2; Grana Padano PDO cheese 2.8 oz; Mozzarella cheese 13.2 oz; Fine salt to taste; Black pepper to taste; Nutmeg to taste; Butter to taste; Breadcrumbs to taste; Parsley to taste; Extra virgin olive oil to taste

617

Calories per serving

Vegetarian

Energy Kcal 617
Carbohydrates g 25.3
of which sugars g 5.2
Protein g 34.8
Fats g 41.8
of which saturated fat g 19.2
Fiber g 5.1
Cholesterol mg 179
Sodium mg 735

Difficulty: Easy
Prep time: 40 min
Cook time: 1 h 15 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Antonella Vergari

The cauliflower flan, with its rich and gooey mozzarella core, is a perfect idea for those who want to bring a tasty and delightful dish to the table. It seems odd that cauliflower, much like broccoli, doesn't gain much popularity. Yet it is good as a pure side dish, but it can also become very tasty and flavorful: have you ever tried it in the gratinated version, with pasta, baked or in the frittata? If you want to change things up, today we suggest a cauliflower flan with a mozzarella core: it will win you over at the first bite!

INGREDIENTS

617

Calories per serving

Cauliflower 1.8 lbs (800 g)

Potatoes 0.9 lb (400 g)

Eggs 2 - medium

Grana Padano PDO cheese 2.8 oz (80 g)

Mozzarella cheese 13.2 oz (375 g)

Fine salt to taste

Black pepper to taste

Nutmeg to taste

to finish: Butter to taste; Breadcrumbs to taste; Parsley to taste; Extra virgin olive oil to taste

Preparation

How to prepare Cauliflower Flan

To prepare the cauliflower flan, remove the outer leaves and the central stem, then gently detach the florets using a small knife. Boil the florets in boiling water 2. After 20 minutes, they will be softened, you can check this with the prongs of a fork. Drain them and mash them while still hot 3.

Meanwhile, also boil the potatoes, placing them in a large pot full of water 4. Bring to a boil and cook for 30 to 50 minutes depending on their size. Once ready (always test with the fork), peel them while they are still very hot 5: this way the skin will come off easily 6.

Mash these also in the bowl with the cauliflower to obtain a smooth puree 7. Now you can add the eggs 9, season with salt and pepper, pour in the grated cheese 9,

the nutmeg 10 and mix everything well with a spoon 11. Slice the mozzarella thinly and set aside 12.

Butter a baking dish and sprinkle the inside with breadcrumbs 13. Pour half of the cauliflower and potato puree into the bottom of the dish and level with the back of a spoon 14, then cover the surface with part of the mozzarella 15.

Now pour the remaining puree 16, level it again, and finish with the remaining mozzarella. Sprinkle with breadcrumbs, pour a drizzle of oil, and you can proceed with the cooking 17. Bake the cauliflower flan at 392°F for about 25 minutes in a static oven preheated beforehand. A brief gratin at the end of cooking to brown the surface and you can finally enjoy it: serve with a sprinkle of parsley 18.

Storage

The cauliflower flan can be stored in the refrigerator for 2-3 days.

Advice

Would you like some variations for your cauliflower flan? Choose other stringy cheeses like provola, or caciocavallo. Or you can enhance it with some gorgonzola.

For a 'no-veggie' alternative, add slices of ham, speck, or pancetta.

For the translation of some texts, artificial intelligence tools may have been used.