Cauliflower Souffle

Cauliflower Souffle


(1 vote) 3 1

An interesting ingredient to add to a soufflé, but with cheese and eggs, how could you go wrong?

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Serving Size / Yield

4-6 servings


  • 1 medium cauliflower, cut into florets
  • 2 Tbs. butter
  • 2 Tbs. all purpose flour
  • 1 C. milk
  • Salt and pepper to taste
  • Dash of ground nutmeg
  • 4 eggs, separated
  • 1 C. cheddar cheese, grated

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Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper, and nutmeg. Remove from heat.

Lightly beat egg yolks and stir into sauce. Stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2-quart soufflé dish. Bake in preheated 350 degree oven for 30-40 minutes, or until puffed, firm and lightly browned. Serve immediately.

Yield: 4-6 servings

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