Cauliflower and Broccoli Flan with Spinach Bechamel
Ingredients
- 2 ½ cups cauliflower florets
- 2 ½ cups broccoli florets
- 2 6-ounce bags baby spinach leaves
- 6 tablespoons (¾ stick) butter
- ¼ cup all purpose flour
- 2/3 cup whole milk
- 2/3 cup freshly grated Parmesan cheese
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...
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