Eileen Davidson's Cauliflower And Broccoli Flan With Spinach Bechamel

Impress your guests with this rich and savory vegetable side.
Posted on Dec 21, 2016 | 09:45am
Who said vegetable side dishes have to be boring and bland?

This year, wow your loved ones with Y&R star Eileen Davidson's creamy cauliflower and broccoli flan with spinach bechamel. The delicious dish is sure to satisfy adults and children alike. 

Eileen Davidson's Cauliflower And Broccoli Flan With Spinach Bechamel Recipe


2 1/2 cups cauliflower florets
2 1/2 cups broccoli florets
2 6-ounce bags of baby spinach leaves
6 tablespoons (3/4 stick) butter
1/4 cup all-purpose flour
2/3 cup whole milk
2/3 cup freshly grated parmesan cheese

  • Cook cauliflower and broccoli in large pot of boiling salted water until crisp-tender, about 5 minutes
  • Drain, reserving 2/3 cup cooking liquid 
  • Transfer vegetables to a large bowl and cool
  • Rinse spinach, then toss in large nonstick skillet over medium-high heat until just wilted
  • Drain and cool 
  • Squeeze spinach dry and finely chop
  • Melt butter in heavy medium saucepan over medium heat
  • Add flour and whisk until smooth, about 2 minutes
  • Gradually whisk in milk and the reserved 2/3 cup vegetable cooking liquid
  • Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes
  • Stir in spinach and cheese
  • Using fingers, coarsely crumble cauliflower and broccoli in bowl
  • Add spinach bechamel sauce, stir to blend
  • Season with salt and pepper
  • Butter 1 1/2-quart baking dish
  • Spread vegetable mixture in prepared dish (can be made 6 hours ahead; cover and chill)
  • Preheat oven to 350 
  • Bake flan until puffed and heated through, about 25 minutes if at room temperature, and 35 minutes if chilled
  • Serve hot


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