Cauliflower Sformato is a savory soufflé, with the texture more like a savory baked custard. It can be served as an appetizer, enjoyed over a glass of wine as an entrée, or even perhaps eaten as a main course at lunch.

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How to Make Cauliflower Sformato
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Each week we receive a box of farm fresh fruit and vegetables. When our delivery arrives, it's a little bit like Christmas morning. Each box has different fruits and vegetables because each week the delivery is based on what is freshest and in season. One of the inclusions last week was a whole cauliflower.

Cauliflower can be steamed and served as a side dish, served au gratin, added to a stir fry, soup or risotto. But I wanted to do something a little different. So I decided to make Cauliflower Sformato.

For my sformato, I opted to roast the cauliflower and added truffle salt for a luxurious touch. I also opted to make miniature sformato's and serve them with crackers and wine.

Have you had sformato before?

And don’t forget to grab a copy of my free vegan cheat sheet too! It’s packed with my favorite easy substitutions to help you make just about any recipe vegan!

Other Cauliflower Recipes

If you're a fan of cauliflower, you'll love these tasty recipes. From Cauliflower Buffalo Wings to Cauliflower Rice Sushi Bowls to Cauliflower Tacos to Pasta Curry with Cauliflower, you can find a cauliflower dish to fit any menu!

We're Coming to the USA

By the way, in some VERY exciting news, our trip to the United States is back on!! Regular readers will recall we had to cancel our much anticipated trip a few weeks ago as my boyfriend fell over and broke his foot while taking our rubbish bins out (not a task usually considered dangerous, but we live on the edge). Well, when we visited the doctor last week, we asked when he expected that my boyfriend would be well enough to travel. He advised the end of the month, as surgery was successful and the fracture is healing well. SO we heading over to the United States in the first week of June!!! I am beyond excited!!

We'll be visiting New York and Las Vegas. Sadly, we had to cancel plans to visit San Francisco, due to restrictions around using our Frequent Flyer points to purchase the flights. The restrictions also meant we had to come home via Fiji, so we have decided on a 5 day layover there. I can't think of a better way to recover from jet-lag!

How to Make Cauliflower Sformato

Cauliflower Sformatos on a tray with crackers

Béchamel

Pour the milk into a jug. Add the garlic and steep for 15 minutes.
In a saucepan over a medium-low heat, melt the butter before whisking in the flour. Cook for a minute to remove the flour taste.
Remove the garlic from the milk and gradually whisk into the flour and butter mixture. Add the nutmeg.
Cook, stirring constantly, until the sauce thickens. Remove from the heat and decant into a bowl or jug. Cover with cling film, ensuring the cling film touches the béchamel to prevent a skin from forming.

Sformato

Preheat the oven.
Line a roasting pan with baking paper and add the cauliflower. Drizzle with the olive oil and toss to combine. Roast for 15 minutes or until the cauliflower is cooked. Set aside to cool.
Process the cauliflower in a food processor until smooth.
Whisk the eggs in a large bowl and add the béchamel. Mix until well combined.
Using a spatula stir in the cauliflower puree, parmesan, salt, and pepper.
Spoon the mixture into well greased individual moulds (panna cotta moulds are perfect for this), and place into a roasting pan. Fill the roasting pan with hot tap water until it comes half way up the side of the moulds and bake for 15–20 minutes or until set.
Cool in the mould for 10 minutes and then unmould.

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