Best 5 Cauliflower Cheese Souffle Recipes

COTTAGE CHEESE SOUFFLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x9-inch baking dish.
• In a large bowl, beat the eggs, and slowly whisk in whole wheat flour, baking powder, salt, garlic, red pepper flakes, and nutmeg. Mix in the cottage cheese, Cheddar cheese, and bacon. Transfer the mixture to the prepared baking dish.
• Bake in the preheated oven until the top is browned and crispy, and a toothpick inserted into the center of the souffle comes out clean, 55 minutes to 1 hour.

CAULIFLOWER CHEESE SOUFFLE

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.

CAULIFLOWER SOUFFLE BAKE

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.

CHEESE SOUFFLé IN 4 EASY STEPS

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

CAULIFLOWER SOUFFLé WITH BROWN BUTTER

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.