Best 4 Cauliflower And Broccoli Flan With Spinach Bechamel Sauce Recipes
Are you looking for a mouthwatering and indulgent dish that is also healthy and nutritious? Look no further than the cauliflower and broccoli flan with spinach béchamel sauce. This exquisite dish combines the delicate flavors of cauliflower and broccoli with a creamy and flavorful spinach béchamel sauce. It's a perfect main course or side dish for any occasion, and it's sure to impress your family and friends. The detailed and easy-to-follow recipe in this article will guide you through each step of the process, ensuring that you create a perfect and delicious flan. Additionally, the article also includes recipes for a classic béchamel sauce, a flavorful spinach béchamel sauce, and a rich tomato sauce. With these versatile recipes, you can create a variety of delicious dishes that are sure to become favorites in your kitchen. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create this delightful cauliflower and broccoli flan with spinach béchamel sauce.
Let's cook with our recipes!
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 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.
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
BECHAMEL SAUCE
Make and share this Bechamel Sauce recipe from Food.com.
Provided by evelynathens
Categories Sauces
Time 13m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Melt butter in medium saucepan over medium-low heat.
- Whisk in flour and cook 3 minutes.
- Whisk in milk and bring to boil, stirring.
- Add salt and nutmeg.
- Reduce heat; simmer until thick enough to coat back of spoon.
Tips:
- To save time, you can use pre-riced cauliflower and broccoli.
- If you don't have a steamer, you can boil the cauliflower and broccoli in a pot of water for 5-7 minutes, or until tender.
- Make sure to drain the cauliflower and broccoli thoroughly before adding them to the flan mixture.
- For a richer flavor, use heavy cream instead of milk in the béchamel sauce.
- If you don't have spinach on hand, you can use another leafy green, such as kale or Swiss chard.
- To make the flan ahead of time, prepare it up to the point of baking. Cover it and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature for 30 minutes before baking.
Conclusion:
This cauliflower and broccoli flan with spinach béchamel sauce is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own dietary preferences. Whether you are looking for a vegetarian main course or a side dish, this flan is sure to please everyone at your table.
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