La Masias Cauliflower Souffle

Submitted by Dienia B.

"From LA Times."

 

• Ready In: 1hr 10mins
• Ingredients: 9
• Serves: 8

ingredients

• 1 head cauliflower
• 78.78 ml butter
• 315.37 ml milk
• 78.78 ml flour
• 78.78 ml whipping cream
• 2 eggs
• 591.47 ml grated parmesan cheese
• 2.46 ml salt
• 1.23 ml nutmeg

directions

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

Reviews

[Manami]

Hi Dee, what a fantastic recipe! We loved it! I had a little gruyere left over so I mixed it with the parmesan, it was wonderful! Thanks for sharing such a wonderful recipe, Diane :=)

 

[Caroline Cooks]

Delicious, Dienia, mine was a bit heavy *my fault* because I didn't chop the cauliflower fine enough. The flavors were there and will make sure I chop, chop next time. Delicious side. Made for Tag Game. THX