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Cauliflower's flan with tomato sauce




45 min

4 servings


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
Black pepper
Bread crumbs

  1. Clean the cauliflower, cut into pieces and boil it for about twenty minutes in boiling salted water.
  2. After this time, drain and mash with a fork, reducing it to a puree.
  3. Melt in a saucepan about 50 g of butter, then add the cauliflower puree and season with salt and pepper.
  4. 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.
  5. Remove the pan from the heat and mix the yolk to the mixture and cheese.
  6. Grease with butter remainder of the individual molds and sprinkle with breadcrumbs, then spread in the compound of cauliflower.
  7. Bake at 200 degrees for about twenty minutes, until it has formed a golden crust on the surface.
  8. 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.
  9. When ready, serve flan of cauliflower with a spoonful of tomato sauce.
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