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Wednesday, January 12, 2011

Recipe for Cauliflower Sformato

This recipe for Cauliflower Sformato definitely goes on the “Eat Big” list!  At 283 calories per small serving, you can see why.  It’s also full of eggs, milk, parmesan, butter, olive oil, flour…  I lightened up the original recipe as much as I thought I could get away with and switched out regular flour for white whole wheat and it turned out quite good.  Delicate and soothing, like comfort food!

What is a sformato, you ask.  Well, in short it is an Italian soufflé, but less temperamental than a usual soufflé.   Here’s a good reference if you’d like read more about this type of dish.

The sformato is a bit time consuming, but fairly straightforward.  Once you start the sauce, you’ll need to stay very close by the stove, stirring frequently.  And, you use a lot of utensils and pots!  But the outcome is well worth the effort and this would be lovely to serve at a dinner party.  You could make it the evening before or day of, and reheat in time for serving.

Since I cut down on some of the egg yolks, butter, and olive oil, and used 1% milk instead of whole milk as the original recipe called for, I added a few things in to make sure the flavor stayed appealing.  I grated some nutmeg into the sauce and served it with a drizzle of truffle oil.  Yes, I’m bad.

This is one recipe that you for sure want to splurge on the good Parmigiano-Reggiano cheese.  Save the pre-grated stuff for another day.

Makes 8 servings, each approximately 283 calories, 22 grams fat, 13 grams carbs, 2 grams fiber, 9 grams protein, 8 WW Points+ (without the truffle oil)

1 small cauliflower, about 2 pounds
¼ cup plus 3 TBSP olive oil, divided, plus more for the casserole dish
2/3 cup finely grated Parmigiano-Reggiano
3 ¾ cup 1% milk
1/3 tsp grated nutmeg
¼ cup unsalted butter
½ cup white whole wheat flour
3 large eggs
Salt and pepper

Optional: truffle oil for drizzling

Preheat oven to 375 degrees.  Cut the cauliflower florets into ¼ - ½ inch slices.  Toss with 2 TBSP olive oil and tsp salt. 

Roast in oven for 30 minutes or until softened and browning.  Remove and set aside to cool.  While cauliflower is cooling, grate cheese.  Brush 2 quart casserole dish with olive oil and coat bottom and sides with about ½ of the grated cheese.

When cauliflower is cool, coarsely chop about 1/3.  Process remainder in food processor until pureed. 
Turn oven up to 400 degrees.

Beat eggs and 1 TBSP olive oil together.  Add in the chopped and pureed cauliflower and remaining cheese. Set aside.

Heat milk until hot but not boiling.  While milk heats, melt remaining ¼ cup olive oil and the butter over medium heat.  Stir in the flour and whisk for 3 minutes.

Slowly add in the hot milk, whisking constantly.  It will look horrible at first-just keep whisking and pouring until all milk is incorporated and you have a smooth sauce. 

Bring sauce to a gentle boil and then reduce heat to keep a low simmer.  Add in nutmeg.  Whisk every 1-2 minutes for 10 minutes.
Add sauce to cauliflower/egg mixture.  Stir gently to combine.  Taste for seasoning and add salt and pepper. 

Pour into prepared casserole and bake for 40 minutes or until lightly browned and set.
Cool for 10 minutes and serve with a drizzle of truffle oil.
The inspiration for this came from The Bitten Word.  It's a fun blog-two guys cooking from all the food magazines they get every month.

What have you made lately from your food magazines?

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