By | 8 August 2020


  • 1 small cauliflower (about 2 lb.)
  • 2 Tbs. olive oil; more for the gratin dish Kosher salt
  • 13/4 oz. freshly grated Parmigiano-Reggiano (2/3 cup grated on the small holes of a box grater)
  • 33/4 cups whole milk
  • 4 oz. (1/2 cup) unsalted butter
  • 21/4 oz. (1/2 cup) unbleached all-purpose flour
  • 3 large eggs
  • 2 large egg yolks
  • 2 Tbs. extra-virgin olive oil
  • Freshly ground black pepper

A sformato is an Italian version of a soufflé. If you like, you can bake the
cauliflower mixture in individual ramekins or gratin dishes; just reduce the
baking time.

  1. Position a rack in the center of the oven and heat the oven to 375°F.
  2. Core the cauliflower and separate it into florets. Cut the florets into1/4-inch thick slices. Put the cauliflower on a rimmed baking sheet and toss with the
    olive oil. Spread in an even layer, season with1/2tsp. salt, and roast until tender,
    30 to 35 minutes. Let cool. Raise the oven temperature to 400°F. Brush an
    8×10-inch (2-quart) gratin dish with olive oil and evenly coat with about half of
    the Parmigiano. Set aside.
  3. Heat the milk in a 2-quart saucepan over medium heat until just about
    to boil.
  4. Meanwhile, melt the butter in a 4-quart saucepan over medium-low heat.
    Whisk in the flour and cook, whisking constantly, until the mixture turns light
    golden, 2 to 4 minutes. Slowly add the hot milk, whisking constantly until very
    smooth. Bring just to a boil and reduce the heat to maintain a simmer. Add
    1tsp. salt and cook, stirring frequently, for10 minutes to develop the flavor.
    Transfer to a large bowl.
  5. In a small bowl, whisk the eggs, yolks, and extra-virgin olive oil. Roughly
    chop1/2cup of the cauliflower, and purée the rest in a food processor. Stir
    the chopped cauliflower, cauliflower purée, egg mixture, and the remaining
    Parmigiano into the sauce. Season to taste with salt and pepper. Pour the
    mixture into the prepared gratin dish and bake until the sformato is just set
    and browned around the edges, about 30 minutes. It should jiggle just a little
    when you remove it from the oven. Letrestfor10 to 15 minutes before serving.


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