Best Cauliflower Souffle Recipes

CAULIFLOWER SOUFFLE BAKE

Steps:

• In a pot, melt butter and blend in flour.
• Gradually add in milk and cook over low heat until thick; stirring often.
• Add salt, cayenne and cheese and stir until cheese melts.
• Remove from heat and add eggs, stirring.
• Add the cauliflower and mix gently.
• Pour ingredients into a baking dish and bake at 300 degrees F. for 1 hour and 15.

CAULIFLOWER SOUFFLé WITH BROWN BUTTER

Steps:

• Make Soufflé:
• Preheat oven to 400°F with rack in middle.
• Generously butter soufflé dish, then sprinkle with cheese, knocking out excess.
• Stir together cauliflower, parsley, 1/4 teaspoon salt, and white pepper to taste in a large bowl.
• Melt butter in a 2- to 3-quart heavy saucepan over medium heat. Whisk in flour, then cook, whisking, until pale golden, about 2 minutes. Add milk a little at a time, whisking constantly until very smooth. Bring sauce to a boil, whisking, then simmer, whisking, until quite thick, about 1 minute. Remove from heat and whisk in yolks, 1/4 teaspoon white pepper, and 1/2 teaspoon salt. Stir into cauliflower mixture.
• Beat whites in a bowl with an electric mixer at high speed until they just hold stiff peaks (they should not look dry). Stir a heaping spoonful of whites into yolk mixture to lighten, then gently fold in remaining whites until just combined.
• Gently spoon into soufflédish (leave at least 1 inches of space at top) and bake until golden brown and top appears set, 35 to 40 minutes.
• Make Brown Butter:
• Cook butter in a small heavy saucepan over medium heat, stirring occasionally, until it turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, about 6 minutes. Remove from heat.
• Serve soufflé immediately, drizzling with warm brown butter.

CAULIFLOWER CHEESE SOUFFLE

Steps:

• Preheat oven to 375 degrees F.
• Steam cauliflower until tender.
• Cool slightly and chop fine; set aside.
• Melt butter in a medium saucepan over low heat.
• Whisk in flour and stir for a couple minutes or until golden.
• Remove from heat and slowly pour in the milk while beating with a wire whisk until very smooth.
• Return to heat and bring to a quick boil, then reduce heat to simmer.
• Add cheese and salt.
• Cook, stirring all the while, until thickened and smooth; remove from heat.
• Beat egg yolks, adding white sauce slowly, then stir in cauliflower.
• Beat egg whites with electric hand mixer until stiff.
• Fold into mixture and spoon into a greased 2-qt souffle dish.
• Bake in a pan of hot water for 35 to 45 minutes.
• Serve immediately.

BROCCOLI-CAULIFLOWER SOUFFLé

Steps:

• Melt butter or margarine in large saucepan. Add onion, celery, and parsley stir for 2 to 3 minutes. Cut broccoli and cauliflower into bite-size flowerets thinly sliced broccoli stems. Add broccoli, cauliflower, and water to saucepan cover and simmer for 8 minutes. Stir in rice, soup, vermouth, and Italian herb seasoning add salt and pepper to taste. Place mixture in greased 2-quart baking dish. Bake in preheated 400° F oven for 20 minutes. Meanwhile, beat egg yolks until thick and lemon-colored stir in cheese. In another bowl, beat whites until frothy add 1/2 teaspoon salt and cream of tartar. Beat until stiff but not dry. Stir in yolk mixture. Spoon over top of vegetables return mixture to oven for 15 to 20 minutes or until puffed and nicely browned on top.

CAULIFLOWER SOUFFLE

Steps:

• -Cook cauliflour till tender than mash it -melt butter, blend in flour. Stirring over medium heat until bubbly. Do not let mixture brown -Bring milk to a boil. add hot milk to above, stirring until thicken & smooth. Season w/ salt & pepper. -Lightly beat yolk & stir into sauce. Than stir in cheese $ cauliflower till smooth. Set aside & let cool -Beat egg white till soft peak. Fold the cauliflower mixture in to egg white.

LA MASIAS CAULIFLOWER SOUFFLE

Steps:

• Cook cauliflower about 4 minutes in boiling salted water, covered.
• Drain and chop finely.
• Melt butter; add flour
• Stir till smooth.
• Add milk and cream.
• Cook till slightly thickened on low, stirring.
• Take off heat; add cheese (withhold 2 tablespoons) salt and nutmeg. Cool.
• Meanwhile, beat egg whites.
• Fold cauliflower into cream mixture.
• Fold in beaten yolks, but first add little cream mixture to temper eggs. Fold in egg whites
• Pour into greased 1-quart baking dish.
• Sprinkle with 2 remaining tablespoons cheese.
• Bake 325°F for 30 minutes, or golden brown.