Baked cauliflower flan with Parmesan cheese is so good I’m having trouble describing it. Note that the flan is baked in a bain maire (water bath).*
- 1 small, very white cauliflower, core removed, carefully separated into the smallest florets; or six ounces of florets (frozen is OK)
- 1/2 c. heavy cream (vegan substitute: Silk Vegan Heavy Cream)
- 3 eggs (vegan substitute: Follow Your Heart Veggs)
- 1/4 c. finely grated parmesan cheese (vegan substitute: vegan parmesan), plus extra for garnish
- Salt and pepper
- Pinch of freshly grated nutmeg
- Butter four 3-inch ramekins or soufflé molds (or whatever you use)
- Bring a kettle of water to boil and keep it hot
- Preheat oven to 350 degrees
- Steam the florets until they are tender, but firm. Remove the florets, plunge into cold water, then drain and add to blender or food processor.
- Add the remaining ingredients and mix thoroughly until smooth.
- Divide the mixture into the four ramekins. Don’t overfill the ramekins. Keep the filling even and about 1 1/2″ deep.
- Put a baking dish or pan onto an oven rack that’s been pulled out (because boiling water hurts); place the filled ramekins onto the pan then pour boiling water into the pan until it comes halfway up the sides of the ramekin.
- Bake for about 35-40 minutes or until set.
- Remove from the oven; let the flans rest for about 10 minutes.
- Serve in the ramekin or unmold onto a small plate and serve with a sauce such as red pepper coulis (Vergé’s suggestion).
*Bain-marie is a technique where, typically, filled ramekins are arranged in a larger baking dish, which is then filled partially with hot water so that it comes to about halfway up the outsides of the ramekins. The whole dish is then placed in the oven and baked. Alternately you can place the empty dish in the oven and pull the rack out before filling it. Be careful. Boiling water hurts.