Flow rate
Appetizers
Duration
70 minutes
Difficulty
Easy
Ingredients
- 1 large cauliflower
- 35 g Occelli® butter (+ qb to grease the baking dish)
- 200 ml of béchamel sauce
- 2 eggs
- Grated Parmigiano Reggiano cheese to taste
- 100 g of Occelli® in Chestnut leaves
- Salt to taste
Preparation
Typical of the winter season, cauliflower is a very healthy vegetable, but not everyone likes it: preparing it in the form of a flan is therefore an excellent idea to make it tastier and make everyone appreciate it, even children!
Procedure
After cleaning the cauliflower by removing the leaves and pulling away part of the stem, rinse it well.
Then put it to cook in a pan, immersed in cold water: when the water comes to the boil, add salt and from this moment calculate about 10-15 minutes of cooking.
Using a slotted spoon, remove the cauliflower from the cooking water: after it has cooled a little, you can separate the florets. Then quickly sauté them in a pan with the melted Occelli® butter, adjusting the salt to taste if necessary.
Heat the béchamel in a saucepan, then transfer it to a large bowl: add the lightly beaten eggs, a generous sprinkling of grated Parmesan and mix everything well. Also incorporate the cauliflower florets and mix delicately so as not to ruin them.
Now butter a baking dish well and arrange the florets: sprinkle them with a little grated Parmigiano Reggiano, then cut the Occelli in Foglie di Castagno® into cubes and distribute them evenly over the Parmigiano.
Finally, cook the cauliflower flan in a bain-marie in a preheated oven at 180°C, for approximately 40 minutes.
