Cauliflower Sformato

Cauliflower Sformato
Photo by Scott Phillips


  • 1-¾ oz. freshly grated Parmigiano-Reggiano (2/3 cup grated on the small holes of a box grater)
  • 1 small cauliflower (about 2 lb.)
  • 3-¾ cups whole milk
  • Freshly ground black pepper
  • 2 Tbs. olive oil; more for the gratin dish
  • 2 Tbs. extra-virgin olive oil
  • 2 large egg yolks
  • + 4 more ingredients
    • 4 oz. (½ cup) unsalted butter
    • 2-¼ oz. (½ cup) all-purpose flour
    • Kosher salt
    • 3 large eggs

Position a rack in the center of the oven and heat the oven to 375°F. Core the cauliflower and separate it into florets. Cut the florets into 1/4-inch-thick slices. Put the cauliflower on a rimmed baking sheet and toss with the olive oil. Spread in an even layer, season with 1/2 tsp. salt, and ...

View full recipe at Fine Cooking


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