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Cauliflower Souffle

 
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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

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Good source of fiber
 

Ingredients

1 pound cauliflower florets
1 cauliflower
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 x salt
to taste
*
1 x black pepper
taste
*
1 x nutmeg
, to taste
*
4 large eggs
separated
1 cup cheddar cheese
grated

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

 

* not incl. in nutrient facts

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Comments

, United States
 8 months ago

Sounds great, I will try it. thank you.

Nutrition Facts

Serving Size 264g (9.3 oz)
Amount per Serving
Calories 30862% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 261mg 87%
Sodium 345mg 14%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 36g
Vitamin A 17% Vitamin C 88%
Calcium 33% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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