Cauliflower and Broccoli Flan with Spinach Bechamel

Ingredients

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

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. Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted. Drain and cool. Squ...

View full recipe at Epicurious