Italian cauliflower flan
Italian cauliflower flan is a crossover between the French souffle and quiche. A baked egg based dish that is delicious with a great range of vegetables.
While the french souffle is puffy – and hard to manage successfully – due to the beaten egg whites, and the quiche has a pastry heft, Italian cauliflower flan is both light and easy. It doesn’t need the ‘lift’ to be pronounced good and can be combined with all manners of vegetables from fennel, to spinach and beets.
1 tbsp butter
2 tbsp flour
1 tsp mustard
50 g grated parmesan cheese
1 tsp red peppercorns
1 sprig of fresh rosemary
Salt and pepper
Steam the cauliflower in salted water for about 5 minutes.
Keep a cup of the boiling water.
Drain the cauliflower and chop it roughly
Melt the butter in a casserole
Add flour to the butter and stir vigorously with a wooden spoon
Add a little of the cauliflower water to the mixture and stir to eliminate all lumps
Repeat the process a few times till you have a thick smooth batter
Stir the paste with mustard, red peppercorns, chopped rosemary, grated cheese and egg and continue working until everything has been incorporated
Fold the cauliflower into the batter and spoon the mixture into four greased ramekins.
Bake at 180 C / 350 F for 20 minutes.
The cauliflower flan can be served on its own or in combination with other antipasti.