Cauliflower and Broccoli Flan with Spinach Bechamel

From the kitchen of Carly

Silky spinach béchamel binds tender broccoli and cauliflower into a sophisticated vegetable flan that's equal parts comfort and elegance. Nutty Parmesan melts throughout while the spinach adds earthy depth. Creamy, vegetable-forward, utterly satisfying.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 1/2 cups cauliflower florets
  • 12 1/2 cups broccoli florets
  • 12 6-ounce bags baby spinach leaves
  • 16 tablespoons (3/4 stick) butter
  • 11/4 cup all purpose flour
  • 12/3 cup whole milk
  • 12/3 cup freshly grated Parmesan cheese

Instructions

  1. 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.

  2. Rinse spinach, then toss in large nonstick 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 and cheese.

  4. 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.)

  5. 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.