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Cauliflower-and-Gruyère Soufflé Recipe

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This recipe for Cauliflower-and-Gruyère Soufflé, by , is from The Mitidieri Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nicole Mitidieri

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound cauliflower florets, cut into 1-inch pieces
1 stick unsalted butter
1/3 cup all-purpose flour
2 cups whole milk
Kosher salt
Pepper
6 ounces Gruyère cheese, shredded (2 lightly packed cups)
2 tablespoons finely chopped chives
6 large eggs

Directions:
Directions:
Step 1
In a medium saucepan of salted boiling water, cook the cauliflower until very tender, about 7 minutes. Drain well and pat dry. In a medium bowl, puree the cauliflower with a potato masher or fork. Transfer the cauliflower to a colander and let drain until cooled completely. 


Step 2
Meanwhile, preheat the oven to 350°. Grease a 6-cup soufflé dish with 1 tablespoon of the butter and set it on a rimmed baking sheet. In a medium saucepan, melt the remaining 7 tablespoons of butter. Add the flour and whisk over moderate heat until bubbling, about 3 minutes. Gradually whisk in the milk and bring to a boil. Simmer over moderately low heat, whisking, until thickened and no floury taste remains, about 7 minutes. Season the béchamel with salt and pepper. Scrape into a large bowl and let cool, stirring occasionally. 


Step 3
Stir the cauliflower puree into the béchamel, then fold in the cheese and chives. In 
a medium bowl, beat the eggs until frothy, then gently fold them into the cauliflower béchamel. Scrape the soufflé base into the prepared dish and bake for about 1 hour and 10 minutes, until puffed and browned; serve right away.

Personal Notes:
Personal Notes:
I love adding some garlic with the melted butter. And I always use extra sharp cheddar cheese instead.
Source: FoodandWine.com

 

 

 

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