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Ingredients
| cauliflower heads: 1 |
| salted butter: 1/3 cup |
| 2% milk: 1 1/3 cups |
| all-purpose flour (unsifted): 1/3 cup |
| light whipping cream (fluid): 1/3 cup |
| eggs: 2 |
| parmesan cheese (grated): 2 1/2 cups |
| salt: 1/2 tsp |
| whole nutmeg: 1/4 tsp |
La Masias Cauliflower Souffle
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
- Cook cauliflower about 4 minutes in boiling salted water, covered.
- Drain and chop finely.
- Melt butter; add flour
- Stir till smooth.
- Add milk and cream.
- Cook till slightly thickened on low, stirring.
- Take off heat; add cheese (withhold 2 tablespoons) salt and nutmeg. Cool.
- Meanwhile, beat egg whites.
- Fold cauliflower into cream mixture.
- Fold in beaten yolks, but first add little cream mixture to temper eggs. Fold in egg whites
- Pour into greased 1-quart baking dish.
- Sprinkle with 2 remaining tablespoons cheese.
- Bake 325°F for 30 minutes, or golden brown.