Cauliflower-and-Gruyere Souffle

1. 1

   In a medium saucepan of salted boiling water, cook the cauliflower until very tender, about 7 minutes.

2. 2

   Drain well and pat dry.

3. 3

   In a medium bowl, puree the cauliflower with a potato masher or fork.

4. 4

   Transfer the cauliflower to a colander and let drain until cooled completely.

5. 5

   Meanwhile, preheat the oven to 350.

6. 6

   Grease a 6-cup souffle dish with 1 tablespoon of the butter and set it on a rimmed baking sheet.

7. 7

   In a medium saucepan, melt the remaining 7 tablespoons of butter.

8. 8

   Add the flour and whisk over moderate heat until bubbling, about 3 minutes.

9. 9

   Gradually whisk in the milk and bring to a boil.

10. 10

    Simmer over moderately low heat, whisking, until thickened and no floury taste remains, about 7 minutes.

11. 11

    Season the bechamel with salt and pepper.

12. 12

    Scrape into a large bowl and let cool, stirring occasionally.

13. 13

    Stir the cauliflower puree into the bechamel, then fold in the cheese and chives.

14. 14

    In a medium bowl, beat the eggs until frothy, then gently fold them into the cauliflower bechamel.

15. 15

    Scrape the souffle base into the prepared dish and bake for about 1 hour and 10 minutes, until puffed and browned; serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.