WEEKDAYS 1e|12c|p

Mario Batali's Cauliflower Sformata

Mario Batali
Servings: 8
1 to 2 hr
Part 1 of 2

Vegetable Side

  • Ingredients
  • step-by-step directions
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.
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