Cauliflower Soufflé With Brown Butter Recipes

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CAULIFLOWER SOUFFLE BAKE



Cauliflower Souffle Bake image

Make and share this Cauliflower Souffle Bake recipe from Food.com.

Provided by Oolala

Categories     Cheese

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

1 cauliflower, cut into flowerettes, cooked
1/4 cup butter, can use margarine
1/4 cup flour
1 cup milk
1/2 teaspoon salt
1/2 lb cheddar cheese, grated
4 eggs, well beaten
1 dash cayenne, to taste

Steps:

  • In a pot, melt butter and blend in flour.
  • Gradually add in milk and cook over low heat until thick; stirring often.
  • Add salt, cayenne and cheese and stir until cheese melts.
  • Remove from heat and add eggs, stirring.
  • Add the cauliflower and mix gently.
  • Pour ingredients into a baking dish and bake at 300 degrees F. for 1 hour and 15.

CAULIFLOWER CHEESE SOUFFLE



Cauliflower Cheese Souffle image

Decadent! Found the recipe on www.justvegetablerecipes.com. The only changes I made were to include gf directions and to rewrite the recipe to make it easier to understand. This is a keeper! Kids may not even know they are eating a vegetable. : )

Provided by GinnyP

Categories     Cauliflower

Time 1h5m

Yield 5 serving(s)

Number Of Ingredients 7

2 cups cauliflower florets
2 1/2 tablespoons butter (4 T if using gf flour)
2 1/2 tablespoons flour (I use Kinnikinnick gf flour)
1 1/2 cups warm milk
1/2 teaspoon kosher salt
1/2 cup gouda cheese, grated
6 eggs, separated (yolks in large mixing bowl; whites in medium)

Steps:

  • Preheat oven to 375 degrees F.
  • Steam cauliflower until tender.
  • Cool slightly and chop fine; set aside.
  • Melt butter in a medium saucepan over low heat.
  • Whisk in flour and stir for a couple minutes or until golden.
  • Remove from heat and slowly pour in the milk while beating with a wire whisk until very smooth.
  • Return to heat and bring to a quick boil, then reduce heat to simmer.
  • Add cheese and salt.
  • Cook, stirring all the while, until thickened and smooth; remove from heat.
  • Beat egg yolks, adding white sauce slowly, then stir in cauliflower.
  • Beat egg whites with electric hand mixer until stiff.
  • Fold into mixture and spoon into a greased 2-qt souffle dish.
  • Bake in a pan of hot water for 35 to 45 minutes.
  • Serve immediately.

Nutrition Facts : Calories 210.2, Fat 14.5, SaturatedFat 7.2, Cholesterol 279.3, Sodium 347.2, Carbohydrate 9, Fiber 1.1, Sugar 1.4, Protein 11.2

CAULIFLOWER SOUFFLé WITH BROWN BUTTER



Cauliflower Soufflé with Brown Butter image

Provided by Sally Schmitt

Categories     Cheese     Bake     Dinner     Parmesan     Cauliflower     Family Reunion     Gourmet     California     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (main course) to 6 (side dish) servings

Number Of Ingredients 14

For soufflé
3 tablespoons finely grated Parmigiano-Reggiano
1 1/4 cups finely chopped cauliflower florets
1/4 cup finely chopped flat-leaf parsley
White pepper to taste
1/2 stick unsalted butter
4 1/2 tablespoons all-purpose flour
1 1/2 cups whole milk
6 large egg yolks
8 large egg whites
For brown butter
1 stick salted butter
Equipment
2-qt soufflé dish

Steps:

  • Make Soufflé:
  • Preheat oven to 400°F with rack in middle.
  • Generously butter soufflé dish, then sprinkle with cheese, knocking out excess.
  • Stir together cauliflower, parsley, 1/4 teaspoon salt, and white pepper to taste in a large bowl.
  • Melt butter in a 2- to 3-quart heavy saucepan over medium heat. Whisk in flour, then cook, whisking, until pale golden, about 2 minutes. Add milk a little at a time, whisking constantly until very smooth. Bring sauce to a boil, whisking, then simmer, whisking, until quite thick, about 1 minute. Remove from heat and whisk in yolks, 1/4 teaspoon white pepper, and 1/2 teaspoon salt. Stir into cauliflower mixture.
  • Beat whites in a bowl with an electric mixer at high speed until they just hold stiff peaks (they should not look dry). Stir a heaping spoonful of whites into yolk mixture to lighten, then gently fold in remaining whites until just combined.
  • Gently spoon into soufflédish (leave at least 1 inches of space at top) and bake until golden brown and top appears set, 35 to 40 minutes.
  • Make Brown Butter:
  • Cook butter in a small heavy saucepan over medium heat, stirring occasionally, until it turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, about 6 minutes. Remove from heat.
  • Serve soufflé immediately, drizzling with warm brown butter.

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