Cauliflower Souffle

Cauliflower Souffle


  • 1½ kilos of cauliflower
  • 200 grams of gravel grated
  • 200 g cream cheese
  • 100 grams of parmesan grated
  • For cream
  • 1½ kg of fresh milk
  • 6 rounds full of corn flakes
  • 3 eggs separated
  • 100 g (½ balls) drained yoghurt
  • salt
  • nutmeg (optional)

How to make?

Clean the cauliflower and cut it into buns. Leave them in a 1/4 cup bowl. vinegar for 10 minutes. Rinse and fry them for 5 minutes in boiled salted water. Remove them in a strainer.

Prepare the cream for cauliflower souffle

Put the milk, cornflakes, nutmeg and salt in a saucepan, and stirring often with wire to let it bind. Remove from heat and allow to cool slightly. Add one egg yolk and mix quickly, as well as yoghurt.

Finally, whisk the white meringues and add them by mixing them with a spoon with sharp movements.

In an oiled square or lemon pyrex, add 2 teaspoons of cream and strain near the cauliflower pieces. Here and there we share the cream cheese. Sprinkle with the gravy and pour over the rest of the cream. Sprinkle with parmesan cheese and bake the souffle for 25-30 minutes at 200 degrees C in the resistances on the last grill.

Take a look at this wonderful cauliflower recipe

Cauliflower and broccoli


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