2½lblarge cauliflower head, florets separated, washed and steamed or cooked in water, until fork tender
Creamy Sauce
3tbspolive oil
1large garlic clove, finely diced
1/2cupdiced onion, 1 small onion
4tbspall-purpose flour
1¼cupmilk
1/3cuplight sour cream or Greek Yogurt
4large eggs, separated egg yolks and egg whites
1/2cupParmesan cheese, finely grated using a microplane (25 grams)
4tbspfreshly chopped chives
1/4tspsalt
1/8tspground pepper
1/8tspred paprika (optional)
Coating for the Baking Dish
1tbspolive oil
breadcrumbs
Instructions
CAULIFLOWER CHEESE SOUFFLE
Prepare Baking Dish
Oil either a muffin pan (you will need two 12-cavity muffing pans) or a large casserole dish (9x13 inch). Coat oiled dishes with plain breadcrumbs and set aside.
Prepare Cauliflower
Separate cauliflower into florets. Steam or cook in water until fork tender. Drain and let cool. Chop cooked cauliflower florets into small pieces and set aside in a large bowl.
Preheat oven to 350F.
Thick Cheese Sauce/Roux
Heat one tablespoon of olive oil on medium-high heat. Add diced onion (1/2 cup, one small onion), and cook, stirring, until caramelized, about 5 minutes. Then add diced garlic and cook on medium heat; cook for a minute. Add the remaining 2 tablespoons of olive oil. Stir in 4 tablespoons of flour. Stir well to make the roux, and cook on medium heat for 1 minute. Remove from heat and gradually whisk in the milk (1¼ cup milk), mixture will thicken, and continue stirring until smooth. Whisk in 4 egg yolks, one at a time, and add sour cream (1/3 cup), finely grated parmesan cheese (1/2 cup, 25 grams), and chives ( 3 tablespoons). Taste and season with and season with salt, pepper, and paprika.
Meringue from Egg Whites
In a clean bowl heat 4 egg whites until firm but moist peaks are formed.
Cauliflower Souffle Mixture
Pour egg yolk roux over chopped cauliflower, and stir well, until combined.Then, gradually fold egg white meringue into the cauliflower mixture.
Bake
Pour or spoon the mixture into the prepared pans or a casserole dish.
Bake at 350F for 20-25 minutes or until golden brown. Let cool slightly. Serve warm or at room temperature.