Tuesday, 13 December 2011


Baked Cauliflower "Souffle"/Blomkålssouffle

Serves 4

Preparation and Cooking Time: 1 hour 45 minutes

1. 1 large cauliflower
2. 3 TBS butter or margarine
3. 4 ½ TBS plain flour
4. 400ml fresh skimmed milk
5. ¼ tsp thyme
6. Salt and white pepper
7. 3 TBS mayonnaise
8. 4 eggs
9. 2 egg whites (from previous day)
10. 3 TBS grated cheese
11. Sprinkle of ground nutmeg
11. Serve with sprinkle of cut spring onions or parsley (optional)

1. Wash cauliflower, cut a bit of stalk off, place it in water - till the next day if possible
2. Cut cauliflowers into florets and cook until very tender in lightly salted water for approx. ½ hour.
3. Mash it lightly with a fork.
4. Heat butter on a saucepan and stir in wheat flour and gradually add in the milk.
5. Let the sauce boil gently for 10 minutes, stir occasionally and season with thyme, ground nutmeg, white pepper and a little salt.
6. Remove sauce from heat and stir in egg yolks one at a time.
7. Add the mashed cabbage and mayonnaise.
8. Beat all 6 egg whites very stiff and fold them into batter.
9. Fill it immediately in a very spacious, well-oiled gratinform with vertical sides. Fill the mold about. ⅔.
10. Sprinkle with cheese and put it immediately into the oven and bake at 200 ° C for approx. 30 - 45 minutes. Avoid opening the oven door during the first 20 minutes.
11. Serve soufflés immediately with spicy, touched butter.

Additional Information:
This dish expands in size in the oven. It is quite a time-consuming dish, but Florian told me that this is one of his favourite food as a child, so I would like to try to make it. This is the first time I am making it. I forgot to add ground nutmeg. I baked it in the oven for 35 minutes.



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