Cauliflower's flan with tomato sauce
Starter
Veggy
Medium
45 min
4 servings
ingredients
700 g CIRIO Tuscan Polpa
140 g CIRIO puree Supercirio
500 g cauliflower
70 g of butter
30 g flour
50 g of grated parmesan cheese
1 egg yolk
480 ml scarce milk
Extra virgin olive oil
Salt
Black pepper
Bread crumbs
Preparation
- Clean the cauliflower, cut into pieces and boil it for about twenty minutes in boiling salted water.
- After this time, drain and mash with a fork, reducing it to a puree.
- Melt in a saucepan about 50 g of butter, then add the cauliflower puree and season with salt and pepper.
- Mix well together on medium heat for a few minutes, then add the flour and flush the milk to form a thick and creamy and very compact.
- Remove the pan from the heat and mix the yolk to the mixture and cheese.
- Grease with butter remainder of the individual molds and sprinkle with breadcrumbs, then spread in the compound of cauliflower.
- Bake at 200 degrees for about twenty minutes, until it has formed a golden crust on the surface.
- Meanwhile make the heat in a saucepan with a spoon Tuscan polpa and puree, oil Extra Virgin, season with salt and pepper and let cool.
- When ready, serve flan of cauliflower with a spoonful of tomato sauce.
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Medium 
45 min 