Prep Time: 30 minutes
Cook Time: 35 minutes
Ingredients:
- A cauliflower weighing, after the stem and leaves have been removed, about 3/4 lb (350 g)
- 1 cup (250 ml) milk
- 3 eggs, lightly beaten
- 1/4 cup unsalted butter
- 1/2 cup grated Parmigiano
- 2 tablespoons flour
Preparation:
Boil the cauliflower till it's half done and then cut it into pieces. Sauté‚ it in half the butter, salting it to taste, and when it's almost done, add a little bit of milk. You can leave the cauliflower like this or put it through a strainer. With the remaining butter, the milk, and a scant spoonful of flour, make a béchamel sauce (see instructions if need be), and add it to the cauliflower, together with the lightly beaten eggs, and the cheese.Pour the mixture into a smooth, lightly oiled ring pan. Set the pan either directly in a moderately warm oven (360 F; 180 C) or place the ring in a pan of water in the oven. In either case bake it for about an hour, or until it is firm. Remove the sformato from the oven and let it rest for about five minutes before unmolding it onto the serving dish.
Yield: 4 servings cauliflower sformato.
