Carole Peck’s Cauliflower and Raisin Flan with Orange Miso Vinaigrette

Faith’s been ordering the Cauliflower and Raisin Flan at Carole Peck’s newly refurbished Good News Restaurant & Bar for years. Carole tells us it’s one of those dishes she simply can’t take off the menu, regardless of season. That’s how much her customers love it. It’s silky, luxurious, and decadent. If you haven’t had a savory flan before, this is the one to try—there’s so much flavor in every bite (the best bites have a juicy raisin in them). We’re talking pure, custardy goodness. At the restaurant, Carole serves the flan as a side with salmon, but because they can be made-ahead and ramekins make portioning so easy, the flans also make a great meatless side dish for the holidays.

Carole Peck's Cauliflower and Raisin Flan with Orange Miso Vinaigrette

Votes: 3 Rating: 3.33 You: Rate this recipe!

Print Recipe

Servings

8 people

Servings 8 people

Carole Peck's Cauliflower and Raisin Flan with Orange Miso Vinaigrette Votes: 3 Rating: 3.33 You: Rate this recipe! Print Recipe Servings 8 people Servings 8 people

Ingredients

For the vinaigrette

• 3/4 cup fresh orange juice
• 1/4 cup aged sherry or fruit vinegar
• 3 tablespoons sweet white (shirio) miso
• 3 teaspoons minced shallots
• 1/4 cup walnut or hazelnut oil
• Fresh ground pepper

For the flan

• 1/4 to 1/2 head cauliflower sliced
• 2 tablespoons raisins
• 1 tablespoon fresh garlic
• 1/4 cup olive oil
• salt and pepper
• 2 eggs
• 1 egg yolk
• 1-1/2 cups heavy cream
• 1 teaspoon fresh thyme leaves
• 1 tablespoon fresh chopped parsley
• Olive oil for brushing
• Orange Miso Vinaigrette
• arugula for serving

Servings: people

Instructions

Make the vinaigrette

1. Whisk the orange juice and vinegar, add the miso and shallots and beat until smooth.
2. Pour in the oil slowly to emulsify.
3. Season with pepper.

Make the flan

1. Heat oven to 450°.
2. Core the cauliflower and cut into ¼ inch slices.
3. Toss together with the raisins, garlic and olive oil.
4. Season with salt and pepper.
5. Place on a sheet pan with sides and roast in a preheated 450° oven, turning occasionally, for approximately 10 to 12 minutes. Then, set the oven down to 350° (for when it's time to bake the custards).
6. Make the custard by whisking the eggs, yolk, heavy cream, thyme, parsley and sprinkle of salt and pepper.
7. Brush 8 ramekins with olive oil.
8. Place some of the cauliflower and raisin mixture into each ramekin. Ladle in the custard close to the rim.
9. Place the ramekins in a baking dish and add hot water to a level three-quarters up the sides.
10. Bake in a 350° oven for approximately 30 minutes until set.
11. Remove ramekins from the oven and the baking dish.
12. Unmold, serve on arugula with the orange vinaigrette.