Cauliflower And Cheese Souffle – a delicious recipe with flour, cauliflower, butter, milk, eggs, grated sharp. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400u00b0F. Lightly grease four 1 1/2-cup ramekins and dust with flour. Place on a baking pan.
2
Cook the cauliflower florets in a saucepan of boiling water for 10-15 mins until tender. Drain well. Transfer to a food processor and process until smooth.
3
Melt the butter in a medium saucepan on medium heat. Add the flour and cook, stirring, for 1 min. Remove from the heat. Stir in the milk and return to the heat. Cook, stirring, until the mixture boils and thickens. Reduce the heat to low and simmer for 1 min. Season to taste. Transfer to a bowl to cool. Whisk in the cauliflower and egg yolks.
4
Beat the egg whites in a clean bowl with electric mixer until soft peaks form. Using a metal spoon, gently fold the egg whites into the cauliflower mixture. Fold in the cheese and chives. Spoon the mixture evenly into the prepared ramekins.
5
Bake for 20-25 mins until puffed and golden. Serve the souffles immediately as they sink quickly.
410
kcal
Calories
31
g
Fat
15
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/3 cup flour, plus additional, to dust, 8 oz cauliflower florets, 6 tbsp (3/4 stick) butter, 1 cup milk, and more.
Yes, Cauliflower And Cheese 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.
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