CAULIFLOWER SOUFFLE

louise savelsberg

By
@zozzy

light and fluffy


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Prep:

10 Min

Cook:

20 Min

Method:

Convection Oven

Ingredients

1 lb
cauliflower, small florets
4 oz
butter
4 oz
all purpose flour
1 c
milk
4
eggs, separated
1 c
cheese, shredded
salt and pepper

Directions Step-By-Step

1
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.
2
Season with salt and pepper.
3
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.
4
Butter your dishes and pour in your mixture. Bake in preheated 350°F oven for 30 to 40 minutes, or till puffed, firm and lightly browned.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: English
Other Tag: Quick & Easy
Hashtag: #tasty