I had Broccoflower flan for the first time at one of our favorite “fancy” restaurants, Divino. It was served with slightly warm burrata cheese, and it was amazing. I’ve made it a couple of times before with this recipe I found while Googling, which was originally designed for broccoli, but it works fine for broccoflower. I recently received a head of broccoflower from FFTY, so it was time once again to make it!
This time I also had leeks in the box, so I cooked the diced leeks in butter until they were soft and a little brown, and added them as well. It complemented the flavors nicely! To account for some extra bulk from the leeks, I added an extra egg, and increased the liquids to 3/4 of a cup versus the original 1/2 each. I extended the cooking time a bit and they turned out fine.
1 broccoflower head
1/2 cup milk
1/2 cup heavy cream
Salt & Pepper
Separate the broccoflower into florets, discard the stems. Cook 3 minutes in boiling water. Cool in cold water. Drain well. Process in a food processor or blender, the broccoflower, milk and eggs, salt & pepper. When the mixture is smooth, add the heavy cream. Process just long enough to mix. Do not overprocess after adding cream– it could separate.
Pour into 4 small greased ramekins. Place in shallow baking pan. Pour boiling water in the pan. Cover dishes with foil and cook in preheated oven at 300 F for 45 minutes.
Unmold directly into invididual plates.
–Recipe courtesy the Active Low-Carber Forum.