Cauliflower and Broccoli Flan with Spinach Bechamel


  • 2 ½ cups broccoli florets
  • 2/3 cup freshly grated Parmesan cheese
  • 2/3 cup whole milk
  • ¼ cup all purpose flour
  • 6 tablespoons (¾ stick) butter
  • 2 6-ounce bags baby spinach leaves
  • 2 ½ cups cauliflower florets

1. Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain, reserving 2/3 cup cooking liquid. Transfer vegetables to large bowl. Cool. 2. Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and co...

View full recipe at SpringPad


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