CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BECHAMEL
Provided by schmidt
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool. Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop. Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese. Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach bechamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. (Can be made 6 hours ahead. Cover and chill.) Preheat oven to 350 degrees F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.
CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BECHAMEL SAUCE
A perfect side dish for any grilled meats or fish. When oven space is at a premium...warm this up in the crockpot for about 1-1/2 hours (or until warmed) During the busy season, it is not uncommon to see my crockpot sitting on the floor in the dinningroom warming up this dish and freeing up valuable counter space!!
Provided by Abby Girl
Categories Cauliflower
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook cauliflower and broccoli in large pot of boiling water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
- Rinse spinach, then toss in large skillet over medium high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
- Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach, cheese and pepper flakes. Season with salt, pepper and a good pinch of nutmeg.
- Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach bechamel sauce; stir to blend. Season with salt and pepper. Butter 1-1/2 quart baking dish. Spread vegetable mixture in prepared dish. (can be made 6 hours ahead. cover and chill).
- Preheat oven to 350°F.
- Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled.
- Note: The white cheese sauce is quite thick. I tend to add more milk to thin it out so that it is a light coating on the veggies.
Nutrition Facts : Calories 217, Fat 16, SaturatedFat 9.8, Cholesterol 43, Sodium 328.1, Carbohydrate 11.5, Fiber 2.5, Sugar 2.8, Protein 9.2
CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BECHAMEL
Categories Cheese Vegetable Appetizer Side Bake Vegetarian Casserole/Gratin Broccoli Cauliflower Spinach Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
- Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
- Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.
- Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. (Can be made 6 hours ahead. Cover and chill.)
- Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.
CAULIFLOWER AND BROCCOLI FLAN WITH SPINACH BéCHAMEL RECIPE - (4.3/5)
Provided by á-174535
Number Of Ingredients 7
Steps:
- Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool. Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop. Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese. Using fingers, coarsely crumble cauliflower and broccoli in bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Butter 1 1/2-quart baking dish. Spread vegetable mixture in prepared dish. DO AHEAD Can be made 6 hours ahead. Cover and chill. Preheat oven to 350°F. Bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled. Serve hot.
BAKED CAULIFLOWER WITH BECHAMEL SAUCE
Tasty dish you can enjoy with family or as a party dish. It looks like a lot, but is fast and easy! Serve with rice.
Provided by H82kook
Categories Cauliflower
Time 1h
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Parboil cauliflower in water and salt for 4 minutes. Drain and let stand.
- Sauté onion in 1 tbsp oil until glassy.
- Then add ground beef, salt, pepper, and nutmeg. Cook on medium flame stirring occasionally till cooked, let stand.
- Sauce:.
- Melt butter and oil over low flame. Remove from flame and stir in the flour, blending thoroughly. Return to flame, and as the mixture starts to bubble, move to side of flame and add 1/3 cup of milk very gradually, stirring constantly to prevent lumps. Return to low flame and cook, stirring and increasing the sauce in small doses with stock, the remaining milk, and seasoning until it reaches the desired thickness (should me creamy thick). Remove from stove and quickly add the egg.
- Mix 1/4 of sauces with cauliflower then in a small greased baking dish arrange half of the cauliflower. Add a layer of the meat, then the second half of the cauliflower. Top with the remaining sauce and bake for 30 minutes or when top is golden at 350°F.
Nutrition Facts : Calories 342.8, Fat 22.5, SaturatedFat 8.9, Cholesterol 116, Sodium 137.8, Carbohydrate 12.7, Fiber 3.4, Sugar 4.2, Protein 23
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- Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool.
- Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squeeze spinach dry; finely chop.
- Melt butter in heavy medium saucepan over medium heat. Add flour and whisk until smooth, about 2 minutes. Gradually whisk in milk and reserved 2/3 cup vegetable cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.
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