Broccoli Souffle Recipe

Name: Broccoli Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 6 cups (1 bunch/1.5 L) broccoli florets and sliced peeled stems; 2 tbsp (25 mL) vegetable oil; 2 cloves garlic, minced; 1/4 cup (50 mL) all purpose flour; 1 cup (250 mL) lactose-free milk or fortified soy milk; 1/4 cup (50 mL) chopped fresh dill; 1/4 tsp (1 mL) freshly ground black pepper; Pinch ground nutmeg; 3/4 cup crumbled feta cheese (about 4 oz/125 g/175 mL) (optional, if tolerated); 6 egg yolks; 7 egg whites; Pinch salt; 1 tbsp (15 mL) freshly grated Parmesan cheese (optional, if tolerated); 10-cup (2.5 L) souffle dish or casserole dish, sprayed with nonstick cooking spray

Servings: persons

6 cups (1 bunch/1.5 L) broccoli florets and sliced peeled stems
2 tbsp (25 mL) vegetable oil
2 cloves garlic, minced
1/4 cup (50 mL) all purpose flour
1 cup (250 mL) lactose-free milk or fortified soy milk
1/4 cup (50 mL) chopped fresh dill
1/4 tsp (1 mL) freshly ground black pepper
Pinch ground nutmeg
3/4 cup crumbled feta cheese (about 4 oz/125 g/175 mL) (optional, if tolerated)
6 egg yolks
7 egg whites
Pinch salt
1 tbsp (15 mL) freshly grated Parmesan cheese (optional, if tolerated)
10-cup (2.5 L) souffle dish or casserole dish, sprayed with nonstick cooking spray

1
Preheat oven to 400F (200C).
2
In a large pot of boiling water, cook broccoli until tender-crisp, about 3 minutes.
3
Rinse under cold water and drain.
4
In a large saucepan, heat oil over medium heat.
5
Cook garlic, stirring, for 30 seconds.
6
Stir in flour; cook for 1 minute.
7
Gradually whisk in milk, dill, pepper and nutmeg.
8
(Sauce will be very thick.)
9
Remove from heat.
10
Stir feta cheese (if using) into sauce.
11
Beat egg yolks into sauce.
12
Stir in drained broccoli.
13
In a large bowl, using an electric mixer, beat egg whites and salt on high speed until soft peaks form.
14
Fold one-quarter of the egg whites into the broccoli-cheese sauce.
15
Gently fold in the remaining egg whites.
16
Pour into prepared pan and sprinkle with Parmesan cheese (if using).
17
Bake in preheated oven for 35 to 40 minutes, or until puffed and golden brown on top.
18
Serve immediately.
19
Variations:
20
Substitute 8 cups (2 L) chopped stemmed kale (about 1 bunch) for the broccoli.
21
Cook until wilted, about 5 minutes.
22
Drain, rinse under cold water and press out excess moisture.
23
Substitute aged Cheddar cheese for the feta.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups (1 bunch/1.5 L) broccoli florets and sliced peeled stems, 2 tbsp (25 mL) vegetable oil, 2 cloves garlic, minced, 1/4 cup (50 mL) all purpose flour, and more.

Yes, Broccoli Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Broccoli Souffle

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