Cauliflower and Broccoli Flan with Spinach Bechamel

Cauliflower and Broccoli Flan with Spinach Bechamel


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


  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.

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