CAULIFLOWER SOUFFLE

1
louise savelsberg

By
@zozzy

light and fluffy

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

How to Make CAULIFLOWER SOUFFLE

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.

Printable Recipe Card

About CAULIFLOWER SOUFFLE

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