Cauliflower and Radicchio Flan

Name: Cauliflower and Radicchio Flan
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Ingredients: Cauliflower (to clean) 2 lbs; Radicchio 0.6 lb; White onions 3.5 oz; Extra virgin olive oil 3 spoonfuls; Fine salt to taste; Black pepper to taste; Grana Padano PDO cheese 4 spoonfuls; Breadcrumbs 2 spoonfuls; Butter to taste; Unsalted pistachios shelled ½ cup

it de fr es br

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 25 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Antonella Vergari

Cauliflower sformato is one of those dishes from northern Italy that just makes you feel cozy—perfect for those chilly days. Places like Lombardy and Piedmont really love this kind of comfort food because it turns everyday veggies into something really special, you know? The combo of cauliflower sformato and radicchio sformato is a flavor party, mixing mild with just a hint of bitterness.

Sautéing the veggies first? Oh, it brings out this deep, almost sweet flavor in the cauliflower. And then there's the radicchio—tangy and colorful, which is great. Once you've got them in cocotte dishes, top with cheese, breadcrumbs, and crushed pistachios. This mix turns golden and super crispy in the oven. Honestly, the aroma is hard to resist.

And here's the deal, this baked cauliflower and radicchio dish isn't just about tradition. It's super practical for winter when you need something warm and filling. The texture is what really, really gets people. Dig in and you'll find a tender inside, with a crust that gives a crispy finish. Salty cheese? Check. Nutty pistachios? For sure. Some families like to switch it up, maybe adding fennel or broccoli, or even cardoons if they are around.

That's what makes this sformato recipe feel so Italian—using the best of what’s available at the market. And look, for anyone who loves an Italian vegetable flan or wants to explore a true Italian baked dish, this savory cauliflower pudding style is always a hit. Pretty simple but ends up tasting amazing, which is why folks in the north of Italy keep coming back to it every winter. Even those who don't usually go for veggies find themselves reaching for seconds. It's a testament to how something as straightforward as a cauliflower and radicchio flan can bring so much joy and warmth, capturing the heart of Italian home cooking.

How to prepare Cauliflower and Radicchio Flan

To make the cauliflower and radicchio flan, clean the cauliflower by removing the green leaves 1 and the central stalk, and with the help of a straight-edged knife, detach all the florets, dividing the larger ones in half 2. Transfer the cleaned florets into a colander and rinse them under cold water 3.

Put a pot full of water on the stove and as soon as it boils, plunge the cauliflower florets 4, boiling them for about 10 minutes; the consistency should remain rather firm since it will be sautéed in a pan and then continue cooking in the oven. Drain the cauliflower in a bowl and set aside 5. Peel the onion and slice it thinly 6.

Heat a drizzle of oil in a pan, add the onion 7 and fry gently in a large pan. As soon as the onion is golden, add the cauliflower 8, season with salt 9

and pepper 10, stir and let everything flavor for 5-6 minutes. Meanwhile, clean the radicchio by removing the central core, slice it thinly 11 and add it to the pan with the cauliflower 12, stir, and toss for a few seconds to avoid wilting it too much

Turn off the heat and set aside 13. Put the shelled pistachios in a mortar, pound them vigorously 14 to obtain a coarse chop and transfer them to a small bowl 15.

Preheat the oven to 392°F in static mode. Butter 4 ramekins with a diameter of about 4.33 inches 16 then sprinkle the inside with breadcrumbs 17. Fill each ramekin with cauliflower and radicchio, add a pinch of breadcrumbs on top 18

and a teaspoon of grated Grana Padano cheese 19. Finish with the chopped pistachios 20 and bake for about 15 minutes, gratinating the last minutes of cooking with the grill to brown the surface. Take the cauliflower and radicchio ramekins with pistachios out of the oven and serve them hot 21.