Cauliflower Flan
4 servings
60 minutes
Cauliflower flan is an elegant dish of French cuisine that combines the lightness of a soufflé with the tenderness of vegetables. Its origin is linked to the traditions of French gastronomy, where fine textures and harmony of flavors are valued. In this recipe, cauliflower becomes soft after boiling and is then enriched with a creamy sauce made from sour cream, milk, and eggs. Baked with green onions and grated cheese, it turns into a delightful treat with a light creamy consistency and appetizing golden crust. Flan is perfect as a standalone dish or as an exquisite side for fish and meat. Its delicate flavor with subtle spicy notes makes it a wonderful choice for a cozy family dinner or festive table.
1
Wash one large head of cauliflower and break it into florets.
- Cauliflower: 1 piece
2
Steam them or boil in a very small amount of salted water for 10 minutes.
- Salt: to taste
3
While the cabbage is boiling, mix 4 fresh eggs, a cup of milk, and half a kilogram of sour cream.
- Chicken egg: 4 pieces
- Skimmed milk: 1 glass
- Sour cream 10%: 500 g
4
Whip the entire mixture in a mixer. Add salt and pepper.
- Ground black pepper: to taste
- Salt: to taste
5
Finely chop a large bunch of green onions.
- Spring onion: 1 bunch
6
Grate the hard cheese on a coarse grater.
- Hard cheese: 150 g
7
Place the boiled cabbage in portion molds, pour over the prepared sauce, and sprinkle with green onions and grated cheese.
- Cauliflower: 1 piece
- Chicken egg: 4 pieces
- Skimmed milk: 1 glass
- Sour cream 10%: 500 g
- Spring onion: 1 bunch
- Hard cheese: 150 g
8
Place in a warm oven for half an hour at a temperature of 150−180 degrees for baking.
9
Decorate with a small sprig of parsley.
- Curly parsley: 1 bunch
