CookEat Recipe
Cauliflower Sformato
Small cauliflower pieces cooked in butter and milk, bound with white sauce, eggs and Parmesan, then gently set in a smooth mould.
Method
Steps
Step 1
Gather the ingredients: 350 g cauliflower, weighed after removing the thick stalk and leaves; 300 ml milk: about 100 ml for the cauliflower and 200 ml for the white sauce; 3 eggs; 65 g butter: 30 g for the cauliflower, 30 g for the sauce and 5 g for the mould; 30 g grated Parmesan; 1 scant tablespoon plain flour, about 8 g; Salt; Water for boiling and the water bath.
Step 2
Half-cook the trimmed small cauliflower head in boiling water for about 5–7 minutes. Drain, then cut into small pieces. Melt 30 g butter in a saucepan, add the cauliflower and salt, and cook gently until the butter has been taken up. Add about 100 ml of the milk and simmer for about 8–12 minutes until tender. Keep the cauliflower in small pieces for this version.
Step 3
Melt the separate 30 g butter, stir in the scant tablespoon flour and gradually add the remaining 200 ml milk. Cook gently, stirring, for about 5 minutes until smooth. Cool the cauliflower and sauce briefly until no longer hot, then mix with the three beaten eggs and Parmesan.
Step 4
Heat the oven to 160°C. Butter a smooth mould of about 1¼ litres with the remaining 5 g butter and line its base with buttered baking paper. Fill with the mixture, place in a roasting pan and pour hot water halfway up the mould sides. Bake for about 45–60 minutes, until set and at least 74°C in the centre. Rest for 5 minutes, turn out carefully and remove the paper. Serve hot in six portions.
Step 5
For a smoother version, press the fully cooked cauliflower through a sieve before combining with the white sauce, eggs and Parmesan. Use the same mould and cooking method.
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