Cauliflower Sformato Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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.

More about "cauliflower sformato recipes"

CAULIFLOWER SFORMATO RECIPE | EAT YOUR BOOKS
Save this Cauliflower sformato recipe and more from The Complete Italian Vegetarian Cookbook: 350 Essential Recipes For Inspired Everyday Eating to your own online collection …
From eatyourbooks.com
See details


CAULIFLOWER SFORMATO RECIPE | EAT YOUR BOOKS
It’s one of over 1 million recipes indexed on Eat Your Books. If this recipe is available online - click on the link “View complete recipe” below. ... Cauliflower sformato from Salt to Taste: …
From eatyourbooks.com
See details


CAULIFLOWER SFORMATO RECIPE | THEFORKINGTRUTH
Blend up the cauliflower and put to the side. In a large mixing bowl mix together the parmesan, eggs, ricotta, pepper, nutmeg, and zest. Now add the cauliflower a little bit at a time till …
From theforkingtruth.com
See details


CAULIFLOWER RECIPES
Cheesy Chicken-Broccoli-Cauliflower Casserole. 3 Ratings. Skillet-Roasted Cauliflower. 6 Ratings. Cauliflower Rice (Biryani-Style) 30 Ratings. Roasted Buffalo Cauliflower. 27 …
From allrecipes.com
See details


CAULIFLOWER SFORMATO RECIPE FOR VEGETARIAN DINNER PARTY
Method. STEP 1. Heat the oven to 180C/fan 160C/gas 4. Cut the cauliflower into florets and add to a snug roasting tin in a single layer. Drizzle over 2-3 tbsp of olive oil, scatter on the sage …
From olivemagazine.com
See details


BAKED CAULIFLOWER PIE (SFORMATO DI CAVOLFIORE) | RECIPES FROM A ...
Drain the cauliflower and chop it up finely or roughly puree it. Put into a bowl and mix in the eggs, 2 cups béchamel , parmesan cheese, a grating of fresh nutmeg, and salt and pepper to taste, …
From monasterykitchen.org
See details


CAULIFLOWER AND LEEK SFORMATO | EDIBLE RHODY
3 tablespoons unsalted butter, divided ; 2 cups trimmed cauliflower florets and stems, cut into 1-inch pieces ; 1 cup leeks, cut into ¼-inch-thick half moons, white and pale green part only
From ediblerhody.ediblecommunities.com
See details


CAULIFLOWER SFORMATI RECIPES - NDALU.UK.TO
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 …
From ndalu.uk.to
See details


CAULIFLOWER SFORMATO - PROUD ITALIAN COOK
Sformato is a molded dish, usually a vegetable of some sort mixed in with a bechamel parmesan cheese sauce that turns into a light and fluffy almost custard like souffle. In this case I used ...
From prouditaliancook.com
See details


RACHEL RODDY’S RECIPE FOR CAULIFLOWER AND POTATO BAKE
50g parmesan, grated. Breadcrumbs. Boil the potatoes whole and unpeeled in salted water until tender, then peel. Trim and break the cauliflower into florets and boil until just tender (keep in ...
From theguardian.com
See details


CAULIFLOWER SFORMATO | SAVORY SOUFFLé | DELICIOUS EVERYDAY
Sformato. Preheat the oven. Line a roasting pan with baking paper and add the cauliflower. Drizzle with the olive oil and toss to combine. Roast for 15 minutes or until the cauliflower is …
From deliciouseveryday.com
See details


SFORMATO DI CAVOLFIORE: CAULIFLOWER SFORMATO - OUR ITALIAN TABLE
Pulse cauliflower in a food processor until finely chopped. Make the custard: Heat oven to 325°. Beat eggs in a large bowl; add béchamel and whisk to combine. Add cauliflower, cheese, salt …
From ouritaliantable.com
See details


RECIPE: CAULFLOWER SFORMATO
This has turned into a Holiday staple for us appearing at Thanksgiving and Christmas, but you can make this any time of the year, especially for parties and larger gatherings. It’s essentially a …
From whereswalter.tv
See details


CAULIFLOWER, MUSHROOM AND KALE SFORMATO | BCLIQUOR
Add blanched kale, roasted garlic and ¾ each of the roasted cauliflower and mushrooms. Grease a round 8-in (20 cm) springform pan and place on a baking sheet. Pour egg-ricotta …
From bcliquorstores.com
See details


SFORMATO DI CAVOLFIORE (SAVORY CAULIFLOWER CUSTARD) - BIGOVEN.COM
Make the custard: Heat oven to 325° F. Beat eggs in a large bowl; add béchamel and whisk to combine. Add cauliflower, cheese, salt and pepper; stir to combine. Butter a 1 1 /2- to 2-quart …
From bigoven.com
See details


VEGETARIAN RECIPE: CAULIFLOWER SFORMATO - THE NEW YORK TIMES
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 …
From archive.nytimes.com
See details


SFORMATO RECIPE – SPINACH AND RICOTTA FLAN - GREAT ITALIAN CHEFS
Method. 1. Preheat the oven to 180°C/gas mark 4. 2. To being, wilt the spinach in a pan with a splash of water – you may need to work in batches. Remove from the pan and, once cool …
From greatitalianchefs.com
See details


Related Search