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1
Heat oven to 350 degree
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2
Place cleaned and chopped cauliflower in a pot and cover with chicken stock just until the liquid reaches the top of cauliflower.
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3
Bring to a boil and reduce heat to a gentle boil until cauliflower is very tender, about 10 minutes
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4
In a food processor with metal blade, place the cauliflower and half the artichokes with just enough liquid to puree.
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5
This will be done in 2 batches so as not to over fill the processor bowl.
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6
Return cauliflower mixture to a clean bowl and repeat until all cauliflower is pureed.
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7
Set aside about 1 cup of the puree.
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8
Remove the extra liquid from the pot and return the cauliflower and artichoke puree to the pot and turn heat on medium low.
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9
In small amounts, add the set aside puree to the beaten egg and mix; this will temper the egg so it doesnat scramble when you add it to the pot of puree mixture.
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10
To the puree in the pot, add the half and half, cheese, and egg mixture and stir vigorously until well blended.
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11
Season with salt and pepper
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12
Pour into ramekins or small soufflA bowls.
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13
Place the ramekins on a baking pan and fill baking pan with warm water until it cover one-third of the ramekin.
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14
This is your water bath to keep the soufflA moist during cooking.
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15
Bake on middle rack until a toothpick can be inserted and removed clean, about 30 minutes.
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16
If cooking one large, cooking time will take about 45 minutes
