Tuscan cauliflower flan

A super soufflé-like vegetarian festive main. Wedges reheat very well the next day.

Ingredients

1	large cauliflower, leaves removed
3 Tbsp	olive oil
1 tsp	dried oregano
1 tsp	dried thyme
Salt and pepper	to taste

Sauce

75g	butter
1	medium red onion, diced
1/2 cup	plain flour
2 1/4 cups	milk
100g	parmesan cheese, finely grated
1 Tbsp	Dijon mustard
5	large eggs

Topping

2 Tbsp	sugar
75g	pine nuts
Chopped fresh Italian parsley	to serve

Directions

1. Preheat the oven to 180°C. Lightly butter a 23cm springform cake pan and line with baking paper.
2. Cut the cauli into chunky florets. Place in an oven pan just large enough to hold the florets in a single layer. Drizzle with the oil. Sprinkle with the herbs and seasonings. Toss to combine.
3. Roast for 50 minutes, stirring occasionally, until soft and lightly browned. When cooked, chop roughly into 2cm pieces.
4. Meanwhile, melt the butter in a heavy saucepan. Sauté the onion on low until softened. Add the flour. Heat, stirring, for 30 seconds. Gradually stir in the milk cooking until thick. Cook on low for 1-2 minutes. Stir in the parmesan, mustard and salt and pepper to taste.
5. Beat the eggs well. Stir into the white sauce. Combine with the chopped cauli.
6. Pour into the prepared cake pan. Bake for about 50-60 minutes, until a skewer inserted in the centre comes out clean. Cool for 10 minutes then remove from the pan onto a serving plate.
7. To make the topping, heat the sugar in a non-stick pan on medium, until melted. Add the pine nuts and stir to coat. Tip onto a plate to cool. Sprinkle over the cauli flan and garnish with the parsley.