Cauliflower And Broccoli Flan With Spinach Bechamel Sauce

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 1/2 cups cauliflower florets
• 2 1/2 cups broccoli florets
• 12 ounces baby spinach leaves
• 6 tablespoons butter
• 1/4 cup flour
• 2/3 cup whole milk (more to thin out)
• 2/3 cup parmesan cheese, freshly grated
• 1/4 teaspoon red pepper flakes
• 1 large pinch nutmeg, grated (optional)

Recipe

• 1 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.
• 2 rinse spinach, then toss in large skillet over medium high heat until just wilted. drain and cool. squeeze spinach dry; finely chop.
• 3 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.
• 4 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).
• 5 preheat oven to 350°f.
• 6 bake flan until puffed and heated through, about 25 minutes if at room temperature and 35 minutes if chilled.
• 7 note: the 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.