Another time so many colors on our table, with this flan that you can eat as a simply starter or as a second course. We are going to serve it on a violet b√©chamel, with purple cabbage. Finally we will garnish with some parmesan slices and walnuts. Enjoy ūüėČ

Ingredients (for 6 flans):

For the flans:

  • Cauliflower 10,5 oz
  • 2 tablespoons of ricotta
  • Parmesan cheese 1,05 oz
  • 3 eggs
  • salt q.s.
  • pepper q.s.

For the béchamel:

  • 3 glasses of almond milk
  • Extra virgin olive oil 1,05 oz
  • Flour 1,05 oz
  • Purple cabbage 7,05 oz

To serve:

  • Some thin slices of Parmigiano Reggiano
  • Chopped walnuts


  1. Preheat convection oven at 320F.
  2. Wash cauliflower and steam it for about 15 minutes.
  3. When cooked, let it cool.
  4. Meanwhile, prepare the béchamel: wash and slice finely the purple cabbage; stew it in the pan for about 15 minutes.
  5. Heat the almond milk in a saucepan.
  6. Toast the flour with the oil in another saucepan and add the warm milk gradually, stirring with a whisk, to avoid clumps.
  7. When the mixture reaches the boil keep on stirring until thickened.
  8. Remove from the heat, add purple cap, a pinch of salt, one tablespoons of parmesan cheese, extra virgin olive oil and blend to give the cream a violet color.
  9. Now you can finish the flans: blend cauliflower, with the eggs, ricotta and Parmigiano Reggiano; add salt and pepper as you like.
  10. Stain with oil the molds and fill them with the mixture; cook bain-marie for about 30 minutes (remember to pour into the pan, a quantity of water that covers at least half the molds).
  11. Put some b√©chamel on the bottom of the plate and with a spoon create the splash (as we did in the previous recipe of lasagna … remember?); decorate with slices of Parmesan, walnuts and raw extra virgin olive oil.