Name: Cauliflower Sformati
Yield: 6 servings
Ingredients: 3 tablespoons olive oil; 1 cup minced onion; 2 cups (1/2-inch) cauliflower florets; 1 cup chicken stock; 3 tablespoons unsalted butter; 2 tablespoons flour; 1/2 teaspoon grated nutmeg; 1/4 teaspoon cayenne pepper; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 cup ricotta cheese; 1 cup grated fontina; 4 eggs, beaten; 4 cups arugula or watercress; 2 to 3 tablespoons Lemon–Olive Oil Dressing

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Photo by Monte Farber

Sformati, a molded Italian egg dish, are something like a soufflé: light and soft, but not as airy, and can be sweet or savory. They often have a bechamel sauce as a base, but here is an example using creamy-soft cauliflower and ricotta and fontina cheeses. Served with lemony arugula or watercress, it makes a light, lively starter for a dark winter’s evening.

Recipe notes

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This grandma-inspired soup is equal parts cozy and bright.