Cauliflower Flan

This is a great little side - quite elegant - easy, and can be prepared ahead and reheated.

Arrange a rack at the center position , and heat the oven to 350 degrees.

Grease four 6-ounce ramekins or souffles.

Cover the bottom of each with a parchment circle cut to fit , and grease the parchment.

Place the ramekins in a baking pan large enough to hold them comfortably.

Fill a medium-size saucepan 2 / 3 full with lightly salted water and bring to a boil over high heat.

Add the cauliflower florets and cook until very tender when pierced with a knife , for about 10 minutes.

Drain the florets well in a colander and pat dry with a clean kitchen towel.

Puree the cooked florets in a food processor until almost smooth.

In a medium-size bowl , whisk together the eggs , cream , milk , 1 / 2 cup parmesan cheese , 1 / 2 teaspoon salt , nutmeg and cayenne pepper.

Add the cauliflower puree and whisk well.

Divide the mixture evenly among the ramekins.

Pour enough boiling water into the baking pan to come halfway up the sides of the ramekins.

Carefully place the pan in the oven',.

butter, cauliflower florets, eggs, heavy cream, whole milk, parmesan cheese, nutmeg, cayenne pepper, parsley