Happy new year! I’m not resolving to post more often. This will continue to be an archive for recipes I want to refer back to. My only resolution this year is to brush my daughter’s teeth every night (because we never seem to remember she even has teeth).
Like croquettas, cauliflower souffle is another classic recipe from a beloved family friend. Lighter than a gratin but similarly satisfying, I thought it would go well with my family’s Christmas Eve prime rib dinner. It was a hit! Better yet, it was quick and easy!
Okay, the hardest part was hand-whipping the egg whites, but if you have a larger kitchen than I do and your KitchenAid isn’t tucked into the back of a hard-to-reach cabinet, you could easily use it to whip the egg whites without tiring out your wimpy arm.
- 4 eggs, separated
- 1 small head cauliflower, chopped finely
- 1 cup parmesan cheese
- 2 Tbsp flour
- 6 Tbsp melted butter
- 1/2 tsp baking powder
- 4 Tbsp cream or milk
- 1/4 tsp sugar
- 1/4 tsp pepper
- 1 tsp salt
- optional: add some cayenne pepper for heat or add different types of cheese such as blue or gruyere
- Preheat oven to 350F
- In large bowl, mix cauliflower with all ingredients except egg whites
- In a separate (preferable cold) bowl, whip eggwhites until frothy and fold into cauliflower mixture.
- Pour into greased pie dish or 9×11 pan and bake uncovered for 30-45 minutes (until lightly browned on the edges)