Cauliflower souffl recipe
Cauliflower Souffl recipe
|some||salt and pepper, to taste|
|150 g||Emmenthaler Cheese|
|some fresh herbs, parsley, rosmary or basil|
|3 tbsp||whipping cream|
Melt butter in a pan and add flour. Whisk it till it is all sticking together. Make sure not to burn it. Add the seasoning. Whisk in the milk and bring to a simmer, whisking constantly. Simmer slowly for about 3 to 5 minutes. The mixture will become very thick. Stir it off the bottom to prevent burning. Once it becomes very thick and pasty and appears to have stopped thickening, whisk in the cheese. Turn off the heat and set aside.
Cook and puree the cauliflower with the cream, season with fresh herbs and add to the cheese base. Whisk the egg whites with a pinch of salt. Whisk the egg yolks together well, and then whisk them into the cheese base. Using a flexible rubber spatula, scoop out about a third of the whipped whites and carefully fold them into the cheese base. Repeat with the remaining whites.
Scoop the mixture into the soufflé dish or dishes, about two-thirds full, and bake at 180° for approx 30 minutes depending on what dish you are using. Watch the soufflé carefully. It’ is done when the top is a nice golden brown.
Please note: the Soufflé dish should have straight sides for the Soufflé to rise nicely!
Tips: If you don not like Cauliflower try Broccoli and add minced garlic to the vegetable.
ca. 20 min
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