I love trying new ways to cook everything especially when vegetables are involved. This recipe was tucked away in my recipe box and I happened upon it the other day. It might take a few steps to prepare, but I will tell you it is definitely work the time and effort. The results are a feast for the eyes as it is so beautiful coming out of the oven. This is one recipe that you will need to serve immediately after removing it from the oven. It will deflate as it sits, but remains delicious to every last bite.
Cauliflower Souffle
Ingredients
- 1 small head of cauliflower, broken in flowerettes
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon freshly grated black pepper
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon fresh rosemary, minced
- 3 tablespoons butter
- 3 tablespooons flour
- 1 1/2 cups milk, warmed
- 5 egg whites
- 4 egg yolks
- pinch of salt
- 1 1/2 cups Gruyere cheese, grated
- 1 tablespoon minced parsley
- 2 tablespoons dried bread crumbs, plus 1 1/2 tbsps. to dust the pan
Instructions
-
Butter a souffle dish, dust with dry bread crumbs, set aside. Preheat oven to 400 degrees. Cook cauliflower in boiling salted water until tender. Drain and puree. Add the salt, pepper, cayenne, nutmeg and rosemary. Set aside. In a medium saucepan, melt the butter. Add the flour and cook for two minutes, stirring constantly, slowly pour in the milk. Continue to cook on medium heat, stirring, until thickened. Remove from the heat and while stirring, add the egg yolks, one at a time. Mix in the cauliflower mixture. Add the cheese and combine. Beat the egg whites with a dash of salt until stiff peaks form. Carefully fold egg whites into cauliflower cheese mixture. Pour mixture into prepared pan. Dust with bread crumbs and minced parsley. Bake souffle for 35 – 40 minutes, serve immediately