Cauliflower sformati: a delicious Italian-inspired dish

Ingredients for Cauliflower sformati

• 45 ml olive oil

• 150 g minced onion

• 240 g cauliflower florets, 1.25 cm

• 240 ml chicken stock

• 45 g unsalted butter, softened

• 30 g plain flour

• 2.5 ml grated nutmeg

• 1.25 ml cayenne pepper

• 4.5 g salt

• 2.5 ml freshly ground black pepper

• 240 g ricotta cheese

• 120 g grated fontina

• 4 eggs, beaten

• 120 g rocket (optional), or watercress

• 30–45 ml lemon–olive oil dressing (optional)

How to make Cauliflower sformati

1. Preheat the oven to 200°C (fan 180°C).

2. Heat the olive oil in a medium saucepan with a lid over medium-high heat. Add the minced onion when the oil is hot, and sauté until thoroughly soft, about 10 minutes. Transfer the onion to a mixing bowl to cool.

3. Combine the cauliflower and chicken stock in the same saucepan (no need to clean it first). Raise the heat to high, and bring to a boil. Cover the pan, and boil until the florets are soft, about 10 minutes. Strain the cauliflower, reserving the stock. Add the florets to the cooled onion, and mash them slightly with a fork.

4. In the same saucepan, melt the butter over low heat (no need to clean the pan first). Use a pastry brush to swirl some of the melted butter around the insides of the ramekins. Cut circles of parchment paper to fit the bottoms of the ramekins, butter them, and set them in place. Set the ramekins aside.

5. Add the flour to the remaining melted butter in the pan, whisking with a fork as you add it to prevent lumps. Gradually add the reserved stock, whisking as you pour. Raise the heat to medium-high, and bring the mixture to a boil. Simmer for about 5 minutes to thicken, whisking to break up any lumps.

6. Add the thickened stock mixture to the bowl with the cauliflower and onions, and toss to coat. Stir in the nutmeg, cayenne, salt, and black pepper, mixing thoroughly. Allow the mixture to cool for 5 minutes.

7. Once the cauliflower mixture has cooled slightly, fold in the cheeses. Add the eggs, and fold them in until well combined. Spoon the mixture into the prepared ramekins.

8. Pour about 240 ml of hot water into a large baking tray, and place the ramekins in the tray.

9. Bake until the sformati are set and the tops are browned, about 40 minutes. If the water evaporates during baking, add more hot water.

10. Remove the ramekins from the baking tray, and let them cool completely. (They can be made well in advance, as they are served at room temperature.)

11. When ready to serve, toss the salad greens with the lemon and olive oil dressing. Unmold the sformati by running a thin knife around the edge of the ramekins. Place a small plate on top of each ramekin, invert it, and tap lightly if necessary. The sformati should come out in one piece. Peel off and discard the parchment.

12. Serve the sformati browned side up, with the salad greens on the side.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.