CARAMELIZED CAULIFLOWER SOUFFLE

A variation of the cheese soufflé! This is a perfect meal on its own! You will be delighted by the lightness of this recipe! A white wine from the Cotes-du-Rhone is recommended for its floral and vegetal notes! Enjoy!

Preparation: 1 h 15 min; Baking time: 35 min.

Serving 4

1 cauliflower

5 ½ tbsp of butter + ½ tbsp for the soufflé dish

2.47 oz of milk

6 large egg yolks

12 egg whites

½ tbsp of flour for the soufflé dish

Salt and pepper

Preparation of the cauliflower:

Wash the cauliflower. Separate the florets and discard the thick stems. Drain.

Cook the cauliflower in unsalted boiling water (about 20-25 minutes until tender).

Drain and puree in a food processor.

Melt the butter in a large skillet on medium heat and add the cauliflower. Cook 30 minutes, stirring regularly. The cauliflower will become darker, caramelized.

Let cool down. The preparation must be cold when adding the milk and eggs.

Preheat the oven to 450 degrees F.

Preparation of the soufflé:

Put the caramelized cauliflower in a big bowl.

Add the milk and egg yolks and whisk to aerate the mixture. Season with salt and pepper.

Using a stand mixer beat the egg whites with a pinch of salt until stiff peaks form.

Add the egg whites to the cauliflower preparation and combine.

Pour the preparation into a soufflé dish buttered and floured.

Bake the soufflé 10 minutes at 450 degrees F. reduce the oven temperature to 400 degrees F. and bake 30 minutes. The soufflé must be golden when ready.

Serve promptly.

Bon Appétit!