When I lived in Italy my best friend’s mother (who was the best cook I’ve ever known) would always apologize if she served fewer than three vegetables at any given meal. She’d probably count this as one, but in my book anything that contains cauliflower, broccoli, and spinach can count as three.

Sformato di Broccoli e Calvolfiore (Baked Broccoli and Cauliflower)


2 cups cauliflower florets

2 cups broccoli florets

12 ounces baby spinach leaves

6 tablespoons butter

1/4 cup all purpose flour

2/3 cup milk

1 cup freshly grated Parmesan cheese


Set Global Sun Oven out to preheat. Coat an 11 x 8 x 2-inch baking pan with cooking spray.

Cook broccoli and cauliflower in a large pot of boiling salted water until slightly tender, about 5 minutes. Drain and reserve 2/3 cup of the cooking liquid. Cool.

Rinse spinach and toss in a nonstick skillet over medium high heat until just wilted. Drain and cool. Squeeze spinach dry and finely chop.

Melt butter in a medium sauce pan over medium heat. Whisk in flour until smooth. Slowly whisk in milk and reserved cooking liquid. Whisk constantly over medium heat until sauce thickens and boils, about 3 minutes. Stir in spinach and cheese.

Using hands, coarsely crumble broccoli and cauliflower into a large bowl. Add spinach béchamel sauce; stir to blend. Season with salt and pepper. Spread mixture out into prepared baking pan.

Bake in Sun Oven until bubbling and heated through, 30 to 45 minutes. Serve hot.

Makes 6 servings.

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