Cheesy Cauliflower Soufflé
Indulge in the rich flavors of this Cheesy Cauliflower Soufflé, a delightful Greek dish that showcases the beloved cauliflower in a new light. Perfect as a comforting side dish or a hearty main course, this recipe blends three types of cheese to create a creamy, savory delight. The addition of nutmeg adds a warm depth of flavor, making it irresistible. If you're not a fan of cauliflower, feel free to substitute it with broccoli for a different but equally satisfying experience. This dish is surprisingly filling and makes for a great vegetarian option at any meal.
10
Servings
N/A
Calories
9
Ingredients
Ingredients
Cauliflower
3 1/3 lbs (Washed, trimmed, and cut into medium-sized florets)
Whole Milk
4 cups (Divided into 3 cups for the sauce and 1 cup for mixing with eggs and cornstarch)
Salt
1 teaspoon (For seasoning the milk and boiling the cauliflower)
Nutmeg
1/4 teaspoon (Adjustable up to 1/2 teaspoon for extra flavor)
Cornstarch
4 tablespoons (To thicken the sauce (can increase to 5 tbsp if desired))
Eggs
2 (Beaten)
Gruyère Cheese
1/4 lb (Shredded)
Gouda Cheese
1/4 lb (Grated)
Pecorino Cheese or Kefalotyri
1/4 lb (Shredded)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the Gruyère, Gouda, and Pecorino cheeses. For convenience, I've found that mixing them in a zip-lock bag helps combine them thoroughly without much mess.
3
Wash the cauliflower thoroughly, then trim off the core and leaves.
4
Cut the cauliflower into medium-sized florets. Boil in well-salted water for approximately 10 minutes until tender. Once done, drain and set aside.
5
In a saucepan over medium-low heat, warm 3 cups of milk. Add the salt and nutmeg, stirring until combined. Avoid boiling the mixture.
6
In a separate bowl, whisk together the remaining 1 cup of milk, eggs, and cornstarch until smooth.
7
When the milk mixture starts to steam, gradually whisk in the egg mixture while continuously stirring to prevent curdling. Cook until the sauce thickens.
8
Remove the saucepan from heat and stir in about 2/3 of the mixed cheeses until melted and well incorporated.
9
In a 13"x10" baking pan, spread the boiled cauliflower evenly across the bottom.
10
Pour the cheese sauce over the cauliflower, ensuring it's evenly coated. Sprinkle the remaining cheese mixture on top.
11
Bake in the preheated oven for 40-45 minutes or until the top is golden brown and bubbly.
12
Let cool for a few minutes before serving to allow the soufflé to set slightly.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cheesy Cauliflower Soufflé?
It is a rich and creamy Greek-inspired dish that combines cauliflower with a three-cheese sauce and a hint of nutmeg.
How many servings does this recipe yield?
This recipe is designed to serve 10 people.
What are the three types of cheese used in this soufflé?
The recipe calls for 1/4 lb each of Gruyère, Gouda, and Pecorino (or Kefalotyri) cheese.
Can I substitute the cauliflower with another vegetable?
Yes, broccoli is a recommended substitute if you prefer it over cauliflower.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How much cauliflower do I need for this recipe?
You will need approximately 3 1/3 lbs of cauliflower.
How long should the cauliflower be boiled?
Boil the cauliflower florets in well-salted water for about 10 minutes until they are tender.
What is the total amount of milk required?
The recipe uses 4 cups of whole milk in total, divided for different parts of the sauce.
How do I prepare the sauce thickener?
Whisk 1 cup of milk with 2 beaten eggs and 4-5 tablespoons of cornstarch until the mixture is smooth.
What spices are used to flavor the soufflé?
The dish is seasoned with salt and 1/4 to 1/2 teaspoon of nutmeg.
How do I prevent the eggs from curdling in the sauce?
Gradually whisk the egg and cornstarch mixture into the steaming milk while stirring continuously.
Should I boil the milk mixture on the stove?
No, you should warm the milk until it starts to steam but avoid letting it reach a full boil.
What is the best way to mix the cheeses?
Mixing the shredded cheeses in a zip-lock bag is a convenient, mess-free way to ensure they are thoroughly combined.
How much cheese goes into the sauce versus the topping?
Stir about 2/3 of the mixed cheeses into the sauce and save the remaining 1/3 to sprinkle on top.
What size baking pan is recommended?
A 13x10 inch baking pan is ideal for this recipe.
How long does the dish need to bake?
Bake the soufflé for 40-45 minutes.
How do I know when the soufflé is finished cooking?
The dish is ready when the cheese topping is golden brown and bubbly.
Is it necessary to let the dish cool before serving?
Yes, letting it cool for a few minutes helps the soufflé set slightly before it is sliced and served.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly dish.
Can this be served as a main course?
Yes, it is hearty and filling enough to be served as either a main course or a side dish.
What should I do with the cauliflower core and leaves?
The core and leaves should be trimmed off and discarded before cutting the cauliflower into florets.
Can I use more cornstarch for a thicker consistency?
Yes, the recipe allows for increasing the cornstarch from 4 to 5 tablespoons if a thicker sauce is desired.
What kind of Pecorino cheese should I use?
The recipe suggests either Pecorino or the Greek cheese Kefalotyri.
Is the nutmeg optional?
While it adds a warm depth of flavor, you can adjust the amount between 1/4 and 1/2 teaspoon based on your preference.
How should the cauliflower be cut?
The cauliflower should be cut into medium-sized florets.
Do I need to grease the baking pan?
While not explicitly mentioned, spreading the cauliflower and cheese sauce evenly usually prevents excessive sticking.
Is this a traditional Greek recipe?
It is described as a delightful Greek dish that showcases cauliflower.
Can I use low-fat milk?
The recipe specifies whole milk for richness, but low-fat milk could be used with a possible slight change in creaminess.
How do I incorporate the cheese into the sauce?
Remove the thickened milk mixture from the heat before stirring in the cheeses until they are melted.
What makes this dish a soufflé?
The combination of a thickened milk and egg base with cheese creates a light, puffed, and savory baked texture.