Spinach Wrapped Cauliflower Sformata

Think of this dish as a large cauliflower mac n cheese cake wrapped in spinach. Make this the centrepiece of your grand veggie iftar this Ramadan
Spinach Wrapped Cauliflower Sformata
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Spinach Wrapped Cauliflower Sformata
April 28, 2020
Level Intermediate
Preparation Time 25 minutes
Cooking Time 1 hour 45 minutes
Serves 6-8
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


1 large (400g) cauliflower, leaves removed
spinneysFOOD Mediterranean Extra Virgin Olive Oil, for frying
30g fresh sage, chopped
80g salted butter
2 garlic cloves, crushed
80g cake flour
800ml full-cream milk
50g Parmesan, grated
1 tbsp Dijon mustard
4 large eggs
150g elbow macaroni, cooked
100g spinach leaves, washed well


  • 1

    Preheat the oven to 180°C, gas mark 4.

  • 2

    Butter a 23cm springform cake tin.

  • 3

    Cut the cauliflower into florets and place in a roasting tin. Drizzle with the olive oil, scatter with sage and roast for 50 minutes or until soft and lightly browned.

  • 4

    Meanwhile, melt the butter in a medium-sized saucepan and sauté the garlic over a low heat for 2 minutes or until softened. Add the flour and cook for 1 minute. Pour in the milk and whisk until thickened. Simmer for 5 minutes. Add the cheese and mustard. Allow to cool.

  • 5

    Chop the cauliflower in 2cm pieces and add to the cheese sauce along with the eggs and cooked pasta.

  • 6

    In batches, wilt the spinach by evenly spreading the leaves out in a microwaveable dish. Place in the microwave on high for 30 seconds and set aside.

  • 7

    Line the prepared cake tin with the spinach leaves then pour the cauliflower mixture into the tin, placing another layer of spinach on top. Bake for 45 minutes until a skewer inserted into the centre comes out clean.

  • 8

    Allow to cool for 10 minutes then unmould. Serve warm.


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