Cauliflower and Broccoli Flan with Spinach Bechamel Sauce

Indulge in the sophisticated flavors of this Cauliflower and Broccoli Flan with Spinach Béchamel Sauce, a dish that’s as nutritious as it is elegant. This savory flan combines the creamy richness of blended cauliflower and broccoli with the velvety decadence of a spinach-infused béchamel sauce, all crafted with simple yet wholesome ingredients. Baked to perfection in a water bath for a silky, custard-like texture, this recipe is a showstopper for brunches, dinners, or special occasions. Top it with the vibrant spinach béchamel, lightly spiced with nutmeg, for a perfectly balanced combination of earthy, creamy, and slightly nutty flavors. As both a vegetarian main course and a luxurious side dish, this flan is sure to impress!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 300 grams Cauliflower florets
• 300 grams Broccoli florets
• 4 large Eggs
• 200 milliliters Heavy cream
• 50 grams Parmesan cheese, grated
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 1 tablespoon Olive oil or butter (for greasing)
• 2 tablespoons Butter (for sauce)
• 2 tablespoons All-purpose flour
• 300 milliliters Milk
• 150 grams Fresh spinach, chopped
• 0.25 teaspoons Nutmeg, ground

Directions

Step 1

Preheat the oven to 180°C (350°F). Lightly grease a 6-cup flan or muffin tin with olive oil or butter and set aside.

Step 2

Bring a large pot of salted water to a boil. Add the cauliflower and broccoli florets, and blanch for 3-4 minutes until slightly tender but not mushy. Drain and transfer to a bowl to cool slightly.

Step 3

In a blender or food processor, combine the blanched cauliflower and broccoli florets, eggs, heavy cream, Parmesan cheese, salt, and black pepper. Blend until smooth and creamy.

Step 4

Divide the mixture evenly among the prepared cups of the flan or muffin tin. Place the tin in a large baking dish and pour hot water into the dish to create a water bath, filling it halfway up the sides of the flan tin.

Step 5

Bake in the preheated oven for 35-40 minutes, or until the flans are set and a knife inserted in the center comes out clean.

Step 6

While the flans are baking, prepare the spinach bechamel sauce. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth roux.

Step 7

Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook over medium heat until the sauce thickens, about 5 minutes.

Step 8

Add the chopped spinach to the bechamel sauce and stir to combine. Cook for another 3-4 minutes until the spinach is wilted and fully incorporated. Season with a pinch of nutmeg and additional salt, if needed.

Step 9

Remove the flans from the oven and let them cool for 5 minutes. Carefully remove them from the tin by running a butter knife around the edges, then invert onto serving plates.

Step 10

Spoon the spinach bechamel sauce over each flan and serve warm. Enjoy your elegant and savory dish!

Nutrition Facts

Serving size	(1574.5g)

Amount per serving	% Daily Value*
Calories	1884.0

Total Fat 145.9g	0%
Saturated Fat 77.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 1084.7mg	0%
Sodium 4162.9mg	0%
Total Carbohydrate 63.5g	0%
Dietary Fiber 17.5g	0%
Total Sugars 25.8g
Protein 78.2g	0%

Vitamin D 314.3IU	0%
Calcium 1420.1mg	0%
Iron 12.4mg	0%
Potassium 2529.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.8%

Protein: 16.6%

Carbs: 13.5%