You may not have heard of it, but it’s time to discover the culinary delight of Sformato di Cavolfiore. It’s a creamy and elegant Italian dish that showcases the versatility of cauliflower during its peak season. This baked custard-type dish combines the richness of a béchamel sauce with the earthy sweetness of roasted cauliflower for a sophisticated yet comforting meal. Perfect as a vegetarian main course or a sophisticated side dish, this sformato is a true testament to authentic Italian cuisine.
What is a Sformato?
A sformato is a versatile Italian dish that can be described as a cross between a flan and a soufflé. It’s typically made by combining pureed vegetables, eggs, and a béchamel sauce, then baking the mixture in a mold. The result is a creamy, custardy dish with a delicate, soft texture. Sformati can be savory or sweet such as in a classic potato sformato or a more adventurous vegetable combination.
Sformato Di Cavolfiore (Cauliflower Sformato) Recipe
Sformato Di Cavolfiore (Cauliflower Sformato) Ingredients
- 1 head cauliflower
- 1 tsp olive oil
- 5 tbsp flour
- 5 tbsp butter
- 1 onion, chopped
- 1 tsp salt
- 1 tsp pepper
- 1/8 tsp nutmeg
- 2 cups milk
- 1 egg from
- 1 clove garlic
- 1 bunch kale
Cauliflower Sformato Instructions
- Cut the head of cauliflower into small pieces. Toss with olive oil, salt and pepper. Spread evenly on a parchment lined baking sheet and roast at 400 degrees, until golden brown.
- While the cauliflower is roasting, add 5 tablespoons butter, onion, and garlic in a saucepan. Cook until fragrant and translucent. Pro Tip: Try to not let this brown.
- Add flour and cook until it has a nutty aroma. Slowly whisk in 2 cups of milk and simmer until thick. Season with salt, pepper, and nutmeg. Transfer to a bowl and let cool.
- Once the cauliflower is browned, add to the bowl with the béchamel. Add one egg and mix thoroughly until everything is combined.
- Line a baking dish with parchment paper and pour the cauliflower mixture into the pan. Bake at 350 degrees until slightly crispy on the outside and the middle is firm.
- Top with your favorite sautéed greens before serving.
Recipe and Styling by Anna Franklin / Story by Kylie Thomas / Photography by Dave Bryce
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