#sformato

For 6 servings (adapted from NYTimes Cooking):

Kosher salt

1/2 head cauliflower

1 c. whole milk, plus additional 1/4 cup

2 tbsp. butter

2 tbsp. all-purpose flour, plus additional 1 1/2 teaspoons

2 large eggs, beaten

¼ c.  Parmigiano-Reggiano, pus additional amount for garnishing

1/4 tsp. freshly ground black pepper

Unflavored nonstick spray

Preheat oven to 350F.

Bring a large pot of salted water to a boil. Cut the half head of cauliflower into quarters, removing the outer leaves and the tougher part of the stem. Cut the florets into 1" pieces & slice the center stalk thinly. Reserve a packed 3/4 cup of the florets. Add remaining florets and sliced stems to the boiling water. Boil until tender, about 10 minutes. Drain and transfer to a blender.

In a blender, start blending with just a 1/4 cup of cauliflower with 1/4 cup of milk, continue adding 1/4 cup of cauliflower at a time, to make a very thick and smooth puree. Pour mixture into a large mixing bowl, and set aside. In a small pot over medium-high heat, heat 1 cup of milk just until steaming. Season with salt -- about 1 teaspoon or to taste. Cover and turn off heat. In another small pot over medium heat, melt 1 tablespoon of the butter; whisk in flour. Cook until thickened and even in consistency, whisking constantly. Add hot milk and continue to whisk constantly to make a béchamel, 3 to 5 minutes. Fold the béchamel into the cauliflower puree.

Add eggs, 1/4 cup Parmigiano-Reggiano, nutmeg, and salt to taste. In a small sauté pan over medium-high, heat remaining 1 tablespoon butter, and add 3/4 cup cauliflower florets. Sauté until tender. Season with salt and pepper to taste. Then, fold the florets into béchamel mixture.

Bring a kettle of water to a boil. Lightly coat the insides of 6 four-ounce ramekins with nonstick spray, and fill almost to the top with the flan mixture. Place in a baking dish and add boiling water until it reaches two-thirds up the sides of the ramekins. Cover tightly with a sheet of aluminum foil, and bake for 40 minutes.

Uncover, and cook until the centers are firm yet still jiggle a little. Remove ramekins from the water and cool to room temperature. Cover and refrigerate overnight.

Preheat oven to 400 degrees. Allow ramekins to sit at room temperature until no longer chilled; meanwhile, boil a kettle of water. Place in a baking dish and add boiling water until it reaches two-thirds up the sides of the ramekins. Cover tightly with foil, and bake until reheated, about 15 minutes.

Serve with freshly grated Parmesan cheese on top.

This is not listed in the directions, but I also added some seasoned bread crumbs, fried shallots and fried cauliflower bits on top.