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1
Brush a 9 1/2 x 2 1/2-inch deep spring form pan or souffle-type pan with the melted butter and coat it with the
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2
breadcrumbs.
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3
Shake out any loose crumbs and refrigerate the mold until ready to fill.
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4
Fill a large pot with 3 cups of water and bring to a boil.
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5
Add the florets, cover the pot and cook until the florets are very tender, about 6 minutes.
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6
Drain the cauliflower, reserving 1 cup of the cooking water.
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7
Transfer the cauliflower to a food processor and pulse several times until smooth. You can also use an immersion blender to smooth out the cauliflower.
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8
Transfer the cauliflower to a large bowl and whisk in the eggs, parsley, cheeses, salt and pepper.
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9
Cover and refrigerate while you make the sauce.
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10
In a medium size pan over medium heat, melt the butter and whisk in the flour to make a smooth paste. Whisk in the Half n Half and reserved water. Whisk in the salt and nutmeg and cook until the mixture thickens.
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11
Preheat the oven to 375u00b0F.
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12
Transfer the sauce to the bowl with cauliflower and combine well. Pour the mixture into the prepared pan and smooth the top.
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13
Bake for 20 to 45 minutes or until the sformato sets and is lightly browned.
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14
Remove the sformato from the oven and scoop from the pan to serve or, if using a spring form pan, wait 5 minutes, then unlatch the sides and lift off.
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15
Cut into wedges to serve.
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16
Serve warm or at room temperature.
