Cauliflower and Spinach Flan
Sofía Padilla Castro
This recipe is a delicious cauliflower and spinach flan dish for you to prepare at lunchtime and vary your dishes. Share it with your whole family and even at a meal with friends and surprise them with this wonderful flavor. Combine with l
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 3 tablespoons Maggi chicken bouillon
  • 1 head cauliflower, take out the florets
  • 1 bag spinach, tender
  • 1/4 cups unsalted butter
  • 1/4 cups all-purpose wheat flour, for all use
  • 1 can evaporated milk
Preparation
20 mins
50 mins
Medium
  • Preheat the oven to 350ºF.
  • Move oven rack to lowest position. Butter a 9-inch baking pan.
  • Combine 6 cups of water and the broth in a large saucepan.
  • Heat to a boil over medium high heat. Add the cauliflower heads, cook for 2 minutes or until tender.
  • Drain, reserving 1 cup of the liquid. Transfer the cauliflower to a large bowl to cool.
  • Place the spinach in the same saucepan with 1/2 cup of the reserved liquid and cook until just tender.
  • Drain and chill. Squeeze the water from the spinach, chop finely.
  • Melt the butter in the same saucepan over medium heat.
  • Add the flour; blend for 2 minutes or until smooth.
  • Gradually whisk in the evaporated milk and the rest of the cup of the reserved liquid.
  • Stir constantly for 3 minutes over medium heat or until the sauce thickens and boils.
  • Take it out of the fire. Add the spinach. Using your fingers, crumble the cauliflower coarsely and add it to the spinach mixture.
  • Mix gently. Spread the mixture into the prepared pan.
  • Bake for 40 minutes or until hot. Serve hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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