Mario Batali's Cauliflower Sformata
- 1 1/2 pounds Cauliflower
- Olive Oil
- 1 Yellow Onion (small diced)
- Salt and Pepper
- 4 Eggs plus 3 Egg Yolks
- 1/2 cup Ricotta
- 3/4 cup Parmigiano-Reggiano (freshly grated; divided)
- 1/8 teaspoon freshly grated Nutmeg
- Butter (for the mold)
- 1/4 cup fresh Bread Crumbs (plus 1/4 cup toasted)
- Bring a large pot of water to a boil and season generously with salt. Blanch the cauliflower until fork tender, about 3 minutes. Drain and allow to cool.
- Preheat the oven to 350 degrees F.
- In a medium-sized saute pan over medium-high heat, add about 3 tablespoons of oil. Add the onion and season with a large pinch of salt and pepper. Toss to coat in the oil and cook for about 3 to 4 minutes, or until the onions are soft and translucent. Add the cauliflower, season with salt and pepper, and toss to coat. Add more oil if the pan seems dry. Cook for another 3 to 4 minutes. Remove the pan from the heat and allow to cool.
- Transfer mixture to a food processor, along with the eggs, and blend until smooth.
- In a mixing bowl, add the pureed cauliflower, ricotta, 1/4 cup Parmigiano and season with nutmeg, salt and pepper. Stir to combine.
- Butter a bundt cake pan and sprinkle with the 1/2 cup of bread crumbs. Pour the cauliflower mixture into the prepared pan and place in a roasting pan. Pour cool water into the roasting pan until it comes 2 inches up the side of the bundt pan.
- Place in the oven and cook 1 hour until the sformato is just cooked through, then remove. The sformato is cooked when a toothpick inserted in the center comes out clean. Let rest at least 15 minutes.
- Run a thin knife around the edges of the bundt pan and then turn onto a platter. Sprinkle with the toasted bread crumbs, remaining Parmigiano, and serve with the braised kale and carrot vinaigrette.