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Cauliflower Gruyere Souffle

by Sally Bernstein

Serves 6

2 quart or 8 cup soufflé dish
1 Tb. butter
3 Tb. grated Parmesan cheese
wax paper
scotch tape

4 Tb. butter
1 Tb. minced shallots or green onions
4 Tb. flour
1 ½ cup milk, hot
½ t. salt
1/8 t. white pepper
pinch of nutmeg
6 egg yolks
1 ¼ cup finely minced cooked cauliflower
7-8 egg whites, stiffly beaten
pinch of salt
1/3 cup Gruyere cheese

Preheat oven to 400 degrees.

Prepare the Soufflé Dish: butter and sprinkle with grated Parmesan cheese. Tape a wax paper band around the outside of the dish.

Sauce base:

Melt the butter, sauté onions in the butter & stir in the flour. Cook 2 minutes until butter and flour foam together. Remove from heat, pour in the hot milk. Beat until blended. Add salt, pepper and nutmeg. Return to high heat and boil, stirring for 1 minute. Remove from heat, add the egg yolks one at a time, beating after each addition. Add cauliflower and Gruyere cheese.

Beat egg whites and salt until stiff. Fold into mixture delicately.

Turn oven down to 375 degrees when the soufflé goes in the oven.

Bake 25-30 minutes. Serve immediately.

©Sally Bernstein, 2005

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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