Best 3 Cauliflower Sformato Recipes

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From its humble beginnings as a wild cabbage to its modern-day incarnation as a culinary darling, cauliflower has undergone a remarkable transformation. Now gracing dinner tables across the globe, it's versatility knows no bounds. Meet cauliflower sformato, a delectable and nutritious dish that captures the essence of this cruciferous vegetable's unique flavor and texture. With its tender-crisp florets embraced by a rich and flavorful custard, sformato strikes the perfect balance between light and satisfying. Embark on a culinary journey with us as we unveil the secrets behind this Italian gem, guiding you towards the best recipe for a cauliflower sformato that will impress even the most discerning palate.

Here are our top 3 tried and tested recipes!

CAULIFLOWER SFORMATO



Cauliflower Sformato image

Provided by Elaine Louie

Categories     dinner, lunch

Time 2h

Yield Six four-ounce flans

Number Of Ingredients 13

Salt
Half a large head (about 12 ounces) cauliflower
1 cup milk, plus 1/4 cup or as needed
2 tablespoons butter
2 tablespoons, plus 1 1/2 teaspoons flour
2 large eggs, beaten
1/4 cup Parmigiano-Reggiano, plus more for garnishing
Freshly grated nutmeg
Freshly ground black pepper
Unflavored nonstick spray
cracked or coarse black pepper, for garnish
1/2 cup heavy cream
4 ounces Gorgonzola dolce

Steps:

  • Preheat oven to 350 degrees F. Place a large pot of lightly salted water over high heat to bring to a boil. Cut the half head of cauliflower into quarters, removing the outer leaves and the tougher part of the stem. With a sharp knife, cut the florets into 1 inch pieces, and slice the center stalk thinly.
  • Reserve a packed 3/4 cup of the florets, and add remaining florets and sliced stems to the boiling water. Boil until tender, 5 to 10 minutes. Drain well and transfer to a blender. Blend, adding 1/4 cup milk, or as needed, to make a very thick, smooth, puree. Pour into a large bowl, and set aside.
  • In a small pot over medium-high heat, heat 1 cup of milk just until steaming. Season with salt to taste. Cover and turn off heat. In a second small pot over medium heat, melt 1 tablespoon of the butter, and whisk in flour. Cook until thickened, whisking constantly, about 3 minutes. Add hot milk and whisk constantly to make a thick béchamel, 3 to 5 minutes.
  • Fold the béchamel into the cauliflower puree. Add eggs, 1/4 cup Parmigiano-Reggiano, a pinch of nutmeg, and salt to taste. In a small sauté pan over medium-high, heat remaining 1 tablespoon butter, and add 3/4 cup cauliflower florets. Sauté until tender. Season with salt and pepper to taste, and fold florets into béchamel mixture.
  • Bring a kettle of water to a boil. Lightly coat the insides of six four-ounce ramekins with nonstick spray, and fill almost to the top with the flan mixture. Place in a baking dish and add boiling water until it reaches two-thirds up the sides of the ramekins. Cover tightly with a sheet of aluminum foil, and bake for 40 minutes. Uncover, and cook until the centers are firm yet still jiggle a little. Remove ramekins from the water and cool to room temperature. Cover and refrigerate overnight or up to three days.
  • Preheat oven to 400 degrees. Bring a kettle of water to a boil. Meanwhile, allow ramekins to sit at room temperature until no longer chilled. Place in a baking dish and add boiling water until it reaches two-thirds up the sides of the ramekins. Cover tightly with foil, and bake until reheated, about 15 minutes. Meanwhile, prepare the fonduta sauce.
  • In a small pot over low heat, combine the heavy cream and Gorgonzola dolce. Stir until melted and smooth.
  • To serve, remove the sformato from the water bath. Run a knife around the inside of a ramekin, and place a small plate on top. Invert, and remove the ramekin. The sformato should unmold effortlessly. Repeat with remaining ramekins. Spoon fonduta sauce over each sformato, and sprinkle the top with a little black pepper and grated Parmigiano-Reggiano.

CAULIFLOWER SFORMATI



Cauliflower Sformati image

Sformati, a molded Italian egg dish, are something like a soufflé, light and soft, but not as airy and can be sweet or savory. They often have a bechamel sauce as a base, but here is an example using creamy-soft cauliflower and ricotta and fontina cheeses. Served with lemony arugula or watercress, it makes a light, lively starter for a dark winter's evening.

Provided by Monte Farber and Amy Zerner

Categories     HarperCollins     Bake     Steam     Cauliflower     Fall     Winter     Ricotta     Fontina     Cheese     Egg     Soufflé/Meringue     Dinner

Yield 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 cup minced onion
2 cups (1/2-inch) cauliflower florets
1 cup chicken stock
3 tablespoons unsalted butter
2 tablespoons flour
1/2 teaspoon grated nutmeg
1/4 teaspoon cayenne pepper
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup ricotta cheese
1 cup grated fontina
4 eggs, beaten
4 cups arugula or watercress
2 to 3 tablespoons Lemon-Olive Oil Dressing

Steps:

  • Preheat the oven to 400°F.
  • Heat the olive oil in a medium saucepot with a lid over medium-high heat. When the oil is hot, add the minced onion, and saut´é until it is thoroughly soft, about 10 minutes. Transfer the onion to a mixing bowl to cool.
  • Combine the cauliflower and the chicken stock in the pot you used to sauté the onion (no need to clean it first). Raise the heat to high, and bring to a boil. Cover the pot, and boil until the florets are soft, about 10 minutes or so. Strain the cauliflower, reserving the stock. Add the florets to the onion, and mash them up a bit with a fork.
  • Using the same pot, melt the butter over low heat (no need to clean the pot first). Use a pastry brush to swirl some of the melted butter around the insides of the ramekins. Cut circles of parchment paper to fit the bottoms of the ramekins. Butter the circles, and set them in place. Set the ramekins aside.
  • Add the flour to the remaining butter in the pan, whisking with a fork as you add to prevent lumps. Add the reserved stock a little at a time, whisking as you pour. Raise the heat to medium-high, and bring to a boil. Simmer for about 5 minutes to thicken, whisking to prevent and break up any lumps. Add the stock mixture to the cauliflower and onions, and toss to coat. Add the nutmeg, cayenne, salt, and black pepper to the bowl, and stir, mixing thoroughly. Let cool for 5 minutes.
  • Once the cauliflower mixture has cooled a bit, fold in the cheeses. Add the eggs, and fold them in as well. Spoon the mixture into the ramekins. Pour a cup or so of hot water into a 9x13-inch casserole, and place the ramekins in the baking dish.
  • Bake until the sformati are set and the tops are browned, about 40 minutes. (If the water evaporates during baking, add more hot water.) Remove the ramekins from the casserole, and let sit until they are thoroughly cool. (Since they are served at room temperature, you can make the sformati well in advance.)
  • When ready to serve, toss the salad greens with the lemon-olive oil dressing. Unmold the sformati by running a thin knife around the edge of the ramekins. Place a small plate on top of each ramekin, and invert it, tapping lightly if necessary. The sformati should come out of the mold in one piece. Peel and discard the parchment. Serve, browned side up, with the greens on the side.

SFORMATO DI BROCCOLI E CALVOLFIORE (BAKED BROCCOLI AND CAULIFLOWER)



Sformato di Broccoli e Calvolfiore (Baked Broccoli and Cauliflower) image

Number Of Ingredients 7

2 cups cauliflower florets
2 cups broccoli florets
12 ounces baby spinach leaves
6 tablespoons butter
1/4 cup all purpose flour
2/3 cup milk
1 cup freshly grated p Parmesan cheese

Steps:

  • Set Global Sun Oven out to preheat. Coat an 11 x 8 x 2-inch baking pan with cooking spray. Cook broccoli and cauliflower in a large pot of boiling salted water until slightly tender, about 5 minutes. Drain and reserve 2/3 cup of the cooking liquid. Cool. Rinse spinach and toss in a nonstick skillet over medium high heat until just wilted. Drain and cool. Squeeze spinach dry and finely chop. Melt butter in a medium sauce pan over medium heat. Whisk in flour until smooth. Slowly whisk in milk and reserved cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese. Using hands, coarsely crumble broccoli and cauliflower into a large bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Spread mixture out into prepared baking pan. Bake in Sun Oven until bubbling and heated through, 30 to 45 minutes. Serve hot.

Nutrition Facts : Nutritional Facts Serves

Tips & Conclusion

Tips:

  • For a gluten-free option, use gluten-free bread crumbs.
  • If you don't have Parmesan cheese, you can use another hard cheese, such as cheddar or pecorino romano.
  • To make the sformato ahead of time, prepare it up to the baking step. Then, cover and refrigerate for up to 24 hours. When ready to bake, let it come to room temperature for 30 minutes before baking.
  • Serve the sformato with a simple salad or roasted vegetables.

Conclusion:

Cauliflower sformato is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's easy to make and can be customized to your liking. With its creamy texture and rich flavor, cauliflower sformato is sure to be a hit with your family and friends.

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