Name: Cauliflower and Broccoli Flan with Spinach Bechamel
Yield: Makes 6 servings
Ingredients: 2 1/2 cups cauliflower florets; 2 1/2 cups broccoli florets; 2 6-ounce bags 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

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Cauliflower and Broccoli Flan with Spinach BechamelMark Thomas

Sformato di Cavolfiore e Broccolo con Balsamella di Spinaci

In typical trattoria fashion, this dish serves as the meal's antipasto, which is followed by the pasta course. What to drink: A light, dry red from Carmignano, a Tuscan wine district known for its blends of Sangiovese with Cabernet Sauvignon and Cabernet Franc. Try: Capezzana Barco Reale di Carmignano.

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