CAULIFLOWER SOUFFLE

louise savelsberg

By
@zozzy

light and fluffy


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Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1Cook 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.

2Season with salt and pepper.

3Remove 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.

4Butter 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