Cheesy, fluffy, and packed with yumminess. I mashed the cooked cauliflower quite finely with some small chunks remained, which gave the fluffy souffle additional bites, and we really enjoyed and loved the combination.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
Directions
Cook cauliflower in boiling, salted water until tender, drain well and mash.
Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown.
Meanwhile, bring milk to a boil in another saucepan.
Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth.
Season to taste with salt, pepper and nutmeg.
Remove from heat.
Lightly beat egg yolks and stir into sauce.
Then stir in cheese and cauliflower until smooth.
In a large bowl, beat egg whites until stiff but not dry.
Fold cauliflower mixture gently but thoroughly into beaten egg whites.
Pour into a buttered 2 quart (2 L) souffle dish. Bake in preheated 350℉ (180℃) oven for 30 to 40 minutes, or until puffed, firm and lightly browned. Serve at once. SERVES: 4 to 6 SOURCE: A Taste of Quebecby Julian Armstrong posted by Anne MacLellan
Comments
Sounds great, I will try it. thank you.
delicious great recipe one can put more cauliflower.
Thank you so much for mentioning that one can add more cauliflower. I wondered what to do since my cauliflower was larger than 1 pound. I just tossed it all in anyway. Turned out great.
This is a fabulous recipe beautiful with a roast