Cauliflower flan, grandma’s recipe without béchamel, with cooked ham and provola.
The cauliflower pie with cooked ham and provola is a simple, economical and tasty dish, perfect to save dinner when you don’t know what to put on the table. It’s great for a family meal, but also suitable for an informal dinner with friends.
It’s a creamy and delicate dish, good for adults but also perfect for those little ones who refuse to eat vegetables. With its gooey heart, full of ham, ricotta and provola, it’s so tempting that no one will be able to resist!
Curious to try it too? Here’s the recipe — you’ll see how simple it is!!
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 2 lb cauliflower (mine was the purple variety)
- 1/2 cup Parmigiano Reggiano PDO
- to taste salt
- 1/3 cup breadcrumbs
- 7 oz cooked ham
- 7 oz provola (or stretched-curd cheese)
- 1 1/4 cup ricotta
Tools
- Pot
- Oven
- Baking dish
Cauliflower flan with cooked ham, provola and ricotta: preparation…
Put a pot full of water on the heat and bring to a boil.
Clean the cauliflowers, separate the florets from each other, rinse them thoroughly and drop them into the boiling water. Cook for 25 minutes or until they are so soft that they fall apart easily.
Scoop them out with a slotted spoon and place them in a bowl.
Let them cool slightly, mash the firmer parts well with a fork and add the grated cheese and the breadcrumbs.
Mix very well.
Spread half of the mixture in a baking dish for 6 people, add some ricotta, then the ham slices and finish with a little cheese and breadcrumbs.
Cover with the remaining mixture and bake at 356°F for 20 minutes.
Remove from the oven, let cool slightly and serve.
If you liked this recipe, also take a look at:
–Fried cauliflower in batter – Mom’s recipe;
–Scacciata di cavolfiori – Catanese recipe;
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