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1
Preheat oven to 350 degrees F. Place a large pot of lightly salted water over high heat to bring to a boil.
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2
Cut the half head of cauliflower into quarters, removing the outer leaves and the tougher part of the stem.
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3
With a sharp knife, cut the florets into 1 inch pieces, and slice the center stalk thinly.
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4
Reserve a packed 3/4 cup of the florets, and add remaining florets and sliced stems to the boiling water.
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5
Boil until tender, 5 to 10 minutes.
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6
Drain well and transfer to a blender.
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7
Blend, adding 1/4 cup milk, or as needed, to make a very thick, smooth, puree.
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8
Pour into a large bowl, and set aside.
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9
In a small pot over medium-high heat, heat 1 cup of milk just until steaming.
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10
Season with salt to taste.
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11
Cover and turn off heat.
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12
In a second small pot over medium heat, melt 1 tablespoon of the butter, and whisk in flour.
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13
Cook until thickened, whisking constantly, about 3 minutes.
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14
Add hot milk and whisk constantly to make a thick bechamel, 3 to 5 minutes.
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15
Fold the bechamel into the cauliflower puree.
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16
Add eggs, 1/4 cup Parmigiano-Reggiano, a pinch of nutmeg, and salt to taste.
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17
In a small saute pan over medium-high, heat remaining 1 tablespoon butter, and add 3/4 cup cauliflower florets.
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18
Saute until tender.
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19
Season with salt and pepper to taste, and fold florets into bechamel mixture.
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20
Bring a kettle of water to a boil.
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21
Lightly coat the insides of six four-ounce ramekins with nonstick spray, and fill almost to the top with the flan mixture.
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22
Place in a baking dish and add boiling water until it reaches two-thirds up the sides of the ramekins.
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23
Cover tightly with a sheet of aluminum foil, and bake for 40 minutes.
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24
Uncover, and cook until the centers are firm yet still jiggle a little.
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25
Remove ramekins from the water and cool to room temperature.
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26
Cover and refrigerate overnight or up to three days.
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27
Preheat oven to 400 degrees.
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28
Bring a kettle of water to a boil.
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29
Meanwhile, allow ramekins to sit at room temperature until no longer chilled.
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30
Place in a baking dish and add boiling water until it reaches two-thirds up the sides of the ramekins.
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31
Cover tightly with foil, and bake until reheated, about 15 minutes.
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32
Meanwhile, prepare the fonduta sauce.
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33
In a small pot over low heat, combine the heavy cream and Gorgonzola dolce.
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34
Stir until melted and smooth.
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35
To serve, remove the sformato from the water bath.
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36
Run a knife around the inside of a ramekin, and place a small plate on top.
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37
Invert, and remove the ramekin.
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38
The sformato should unmold effortlessly.
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39
Repeat with remaining ramekins.
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40
Spoon fonduta sauce over each sformato, and sprinkle the top with a little black pepper and grated Parmigiano-Reggiano.
