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

  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.

Printable Recipe Card

About CAULIFLOWER SOUFFLE

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




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