I grew up with cauliflower, and it is without a doubt one of my favorite vegetables. I absolutely love it steamed with a little bit of butter on top and sprinkled with plain breadcrumbs. Simple yet delicious. Today I’ll share with you another great recipe I use a lot, and as you probably guessed Cauliflower is the star, (and the cheese ..everything is better with cheese, don’t you think?) It truly is a rewarding combination, you can enjoy this dish hot straight from the oven or at room temperature or even cold as a snack. It can be a main dish, just add some rice and a fresh salad or eat it alone for breakfast. It is quite easy to make and doesn’t require any special ingredients.
Cauliflower Cheese Souffle
Head of one cauliflower, washed, florets separated and steamed or cooked in salted water until knife tender
2tbl butter
2tbl olive oil
5tbl flour
1cup milk
1/4 cup light sour cream
4 egg yolks
4 egg whites
3tbl freshly chopped chives
1/2 cup Parmesan cheese
butter and plain breadcrumbs
salt and pepper to season
- Preheat oven to 350F
- Butter either muffin pan(you will need 2 pans of 12) or large casserole dish, coat buttered dishes with plain breadcrumbs and set aside
- Chop cooked cauliflower florets into small pieces, set aside into a large bowl
- In a sauce pan, melt butter add olive oil and stir in flour, cook on medium heat for 2 minutes, remove from heat and gradually add milk, mixture will thicken, continue stirring until smooth, whisk in the egg yolks, one at a time, add sour cream, cheese, chives and season with salt and pepper
- In a clean bowl whip the egg whites with a pinch of salt, until firm but moist peaks are formed
- Add egg yolk mixture into the chopped cauliflower and stir well, then fold in the whipped egg whites until evenly distributed, don’t stir, fold the meringue in.
- Pour or spoon the mixture into the prepared pans or casserole dish
- Bake at 350F for 25-30 minutes or until golden brown
- Enjoy warm, at room temperature or cold
- Makes for a great meal or a snack.
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