Purple cauliflower and pear flan with Roquefort sauce
Prep time
Cook time
Total time
For for 5- 6 ramekins (or 1 big mold)
: Flan
Cuisine: Vegetarian
  • 1 purple cauliflower head
  • 2 ripe pears
  • 2 tablespoons of ricotta
  • 1 tablespoon of grated Parmesan cheese
  • 1 egg
  • salt pepper and nutmeg
  • For the sauce: about 80 gr. of Roquefort cheese + 4 tablespoons milk
  1. Preheat the oven to 180°, grease with butter and dust the ramekins with breadcrumb, set aside;
  2. Cut the cauliflower into florets, removing the hardest part of the stem;
  3. Peel and cut the pears into pieces;
  4. Boil the cauliflower and the pears in salted water until they are tender;
  5. Drain well and reduce them to a puree using a hand blender or food mill;
  6. Add the ricotta and the Parmesan, the egg, pepper and a little bit of nutmeg. Salt to taste;
  7. Pour the mixture into each ramekin and press it down gently a little bit;
  8. Bake them in a double boiler and cook for about 20-25 minutes;
  9. Once the cauliflower and pear flans are cooked, let them cool slightly and meanwhile prepare the sauce;
  10. In a small saucepan, heat the milk over low heat, add the crumbled blue cheese and stir until cheese is melted;
  11. Turn out the blanks and serve with roquefort sauce on top, garnish with pears.
Recipe by La petite casserole at https://www.lapetitecasserole.com/2016/01/purple-cauliflower-and-pear-flan-with-roquefort-sauce.html