Cauliflower and Broccoli Flan with Spinach Bechamel

Ingredients:

Makes 6 servings.

• 2 and 1/2 cups cauliflower florets

• 2 and 1/2 cups broccoli florets

• 2 6-ounce bags baby spinach leaves

• 6 tablespoons (3/4 stick) butter

• 1/4 cup all purpose flour

• 2/3 cup whole milk

• 2/3 cup freshly grated Parmigiano cheese

Directions:

1. Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes.

2. Drain, reserving 2/3 cup cooking liquid.

3. Transfer vegetables to large bowl cool.

4. Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted.

5. Drain and cool.

6. Squeeze spinach dry; finely chop.

7. Melt butter in heavy medium saucepan over medium heat.

8. Add flour and whisk until smooth, about 2 minutes.

9. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid.

10. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes.

11. Stir in spinach and cheese.

12. Using fingers, coarsely crumble cauliflower and broccoli in bowl.

13. Add spinach bechamel sauce; stir to blend.

14. Season with salt and pepper.

15. Butter 1 and 1/2-quart baking dish.

16. Spread vegetable mixture in prepared dish.

17. Preheat oven to 350°F.

18. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled.

19. Serve hot.