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Cauliflower Souffle

Servings 4

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

  1. 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