Cauliflower Soufflé

 Ingredients: 1 small cauliflower, 100 g butter, 50-70 g flour, 300 ml milk, 4 eggs (separated), 125 g cream cheese (or cottage cheese), salt and pepper to taste, rosemary (basil or thyme can be used) to taste, 2-4 tablespoons breadcrumbs, oil for greasing the soufflé dish.

To prepare a delicious cauliflower soufflé, the first step is to take care of the molds in which we will bake the dish. If you have ramekins on hand, they are ideal, but if not, a regular soufflé dish will work just as well. Grease each ramekin or soufflé dish with butter and sprinkle breadcrumbs on the bottom and sides, making sure to remove any excess breadcrumbs. This step will help the soufflé to easily release after baking.

Next, prepare the cauliflower. Wash it well and break it into florets. Put it to boil in a pot of salted water. Let it boil for about 10 minutes or until it becomes soft. After boiling, drain the cauliflower well and, to achieve a fine texture, press it with a potato masher or use a blender or food processor. You should obtain a creamy puree, which will be the base of the soufflé.

In a pan, melt the butter and add the flour. Toast the flour for a minute, stirring constantly to avoid burning it. Gradually add the milk, continuing to stir vigorously to prevent lumps from forming. This will give you a creamy white sauce, a béchamel type, which will enrich the flavor of the soufflé.

After preparing the sauce, let it cool slightly. Meanwhile, in another bowl, beat the egg yolks with a mixer until they change color, becoming lighter and fluffy. Gradually add the white sauce to the egg yolks, stirring constantly. Once you have incorporated all the sauce, add the grated cheese. Mix well until the cheese is completely melted and incorporated. Then, add the cauliflower puree, seasoning the mixture with salt, pepper, and rosemary to taste.

Separately, beat the egg whites until stiff peaks form. These will add volume and aeration to the soufflé. Finally, combine the two mixtures: add the egg whites to the cauliflower mixture, being careful to gently fold them in to avoid losing the air that has been incorporated.

Fill the ramekins or soufflé dish with the prepared mixture, leaving a little space at the top for the soufflé to puff up during baking. Preheat the oven to a medium temperature and bake the soufflé for about 50 minutes or until it becomes golden brown on top. It is important not to open the oven door in the first 30 minutes of baking to avoid it collapsing.

Once the soufflé is ready, carefully remove it from the oven and let it cool for a few minutes before serving. This dish can be enjoyed plain, but a spoonful of sour cream on top will add a creamy and delicious touch, enhancing the flavors of the cauliflower soufflé. Serve it warm and enjoy a refined and comforting dish!

 Tags:  flour cauliflower christmas and new year's recipes vegetarian recipes recipes for children