Cauliflower Souffle

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Servings: 1 Difficulty: Advanced
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French-style sweet and satisfying dessert that brings home-style flavor to your table
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This French dessert features Cauliflower;medium, cut in. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Cauliflower Souffle

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 6.2

Description

This French dessert features Cauliflower;medium, cut in. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. florets 2 tb Butter 2 tb Flour;all purpose 1 c Milk -Salt & pepper Nutmeg, ground 4 Eggs; separated 1 c Cheddar cheese;strong,grated Souffle de Chou-Fleur The fertile plains around Lac St.
  2. Jean produces excellent vegetables and supports thriving dairy farms.
  3. A strong cheddar cheese, made at St.
  4. Prime on the west side of the lake and aged up to 4 years, is one of the region's finest cheeses.
  5. Adele Coperman-Langevin of St.
  6. Fulhence combines cauliflower from her market garden in her souffle.
  7. Cook cauliflower in boiling, salted water until tender, drain well and mash.
  8. Melt butter in medium saucepan,
  9. blend in flour and
  10. cook , stirring over medium
  11. heat until bubbly; do not
  12. let mixture brown.
  13. Meanwhile, bring milk to a boil in another saucepan.
  14. Add hot milk to butter-flour mixture and
  15. cook , stirring over medium
  16. heat until sauce thickens and is smooth.
  17. Season to taste with salt, pepper and nutmeg.
  18. Remove from heat.
  19. Lightly beat egg yolks and stir into sauce.
  20. Then stir in cheese and cauliflower until smooth.
  21. In a large bowl, beat egg whites until stiff but not dry.
  22. Fold cauliflower mixture gently but thoroughly into beaten egg whites.
  23. Pour into a buttered 2 quart (2 L) souffle dish.
  24. Bake in preheated 350F (177&# 194;°C) oven for 30 to 40 minutes, or till puffed, firm and lightly browned.
  25. Serve at once.
  26. SERVES: 4-6

Nutrition Facts

Servings 1

Amount Per Serving
Calories 6.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 7.5mg1%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.5g2%
Sugars 0.5g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, boiling, cauliflower, cauliflowermedium, cut, dessert, french, souffle, title, vegan, vegetables
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