Sformato Di Cavolfiore (Cauliflower Sformato)

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

  1. 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.
  2. 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.
  3. 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.
  4. Once the cauliflower is browned, add to the bowl with the béchamel. Add one egg and mix thoroughly until everything is combined.
  5. 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.
  6. Top with your favorite sautéed greens before serving.

Recipe and Styling by Anna Franklin / Story by Kylie Thomas / Photography by Dave Bryce 

A footer photo with a black background and subscribe info and button

Subscribe to TABLE Magazine‘s print edition.

SUBSCRIBE TO TABLE'S Email Newsletter

Choose your region

We respect your privacy.

spot_img

Related Articles

Mac and Cheese Recipes for a Cozy Kitchen

A classic comfort food for all.

Eden Grinshpan Shares Her Tahini Tips from “Tahini Baby”

"Once you go tahini, you'll never go back."

11 Antidepressant Food Recipes

Make a meal that'll leave you feeling a bit happier.