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.
Step 3
Melt 30 g butter in a saucepan, add the cauliflower and salt, and cook gently until the butter has been taken up.
Step 4
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 5
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.
Step 6
Cool the cauliflower and sauce briefly until no longer hot, then mix with the three beaten eggs and Parmesan.
Step 7
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 8
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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