Three Cheese Cauliflower [soufle Kounoupithiou]
Ready In: 1 hr
Serves: 8-12
Ingredients
- 3 1⁄3 lbs cauliflower
- 4 cups whole milk
- 1 teaspoon salt
- 1⁄4 teaspoon nutmeg (to 1/2 tsp)
- 4 tablespoons cornstarch (to 5 tbsp)
- 2 eggs
- 1⁄4 lb gruyere cheese
- 1⁄4 lb gouda cheese, grated
- 1⁄4 lb pecorino cheese (or Kefalotyri)
Directions
- Preheat oven to 350°F.
- Mix together the three cheeses together. I've found that a regular zip lock bag works best.
- Wash and trim the core and leaves off of the head of cauliflower.
- Cut into medium-sized pieces, and boil in well-salted water for 10 minutes. Drain and set to the side.
- Heat 3 cups of milk over medium-low heat in a saucepan. Mix in the salt, pepper, and nutmeg. Do not let mixture boil.
- Beat together the remaining milk (1 cup), eggs, and cornstarch.
- When the milk mixture (step 5) starts to steam, add in the beaten egg mixture, whisking continuously to avoid a boil.
- Once sauce thickens, remove from head and stir in roughly 2/3 of the mixed cheeses.
- Spread cauliflower across the bottom of a 13"x10" pan. Pour sauce over evenly, and sprinkle with the remaining cheese.
- Bake for 40-45 minutes.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off