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Cauliflower flan

Cauliflower flan


This pastry-free flan made with British seasonal veg is delicious cold the next day too

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    1099kj 264kcal
  • Fat
    High 27%
  • Saturates
    High 56%
  • Sugar
    Low 27%
  • Salt
    Med 27%

% of adult’s reference intake | Carbohydrates per serving : 13g


  • 275g Co-op British cauliflower, trimmed into small florets
  • 2 large Co-op British eggs
  • Pinch cayenne pepper
  • 300g pot Co-op cheese sauce
  • 15g Co-op unsalted butter, plus extra for greasing
  • 100g Co-op piccolo tomatoes
  • 20g white breadcrumbs
  • 1 tbsp flat leaf parsley, chopped


  1. Preheat the oven to 220℃/fan 200℃/Gas 7
  2. Add the cauliflower to a pan of boiling water and cook for a few mins
  3. Drain, return to the pan on a low heat for 30 seconds to dry out, then set aside
  4. Meanwhile, beat together the eggs and cayenne pepper, then whisk in the cheese sauce
  5. Pour a third of the mixture into a greased 19cm cake tin (with a solid base)
  6. Add the cauliflower, top with the rest of the sauce, and bake for 20 25 mins
  7. For the last 10 mins of cooking, add the cherry tomatoes on a baking tray, and the breadcrumbs and butter in an ovenproof dish, to the oven
  8. When cooked, stir the parsley into the breadcrumbs
  9. Cut the flan into quarters and serve 2 slices with the tomatoes on the side, dusted with the breadcrumbs
  10. When cooled, put the other half in the fridge for the next day

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