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Cauliflower Souffle

 

Cauliflower souffle is basically a light and airy baked cake that is made with cauliflower as the main ingredient. Other essential ingredients include egg white, egg yolk and cream. The preparation has a soft and creamy texture and a gooey, but not runny center. When made right, the souffle has a well risen top, which is golden brown in color. Cauliflower souffles are generally served as a side dish or an appetizer.

 

 

Ingredients and Preparation

General ingredients used in the preparation of the traditional cauliflower souffle recipe include cauliflower, preferably fresh and cut into very tiny bits or mashed, egg white, egg yolk, minced onion, salt, pepper, milk, cream, butter and oil. Vegetables, meats and flavoring and seasoning agents that complement cauliflower are often added to the souffle to make it more flavorful and filling than usual. Cheese is a popular addition and makes the preparation softer and creamier.

 

 

Cauliflower souffles are an easy-to-make dish but the preparation can be tricky, especially making the right base and batter. Traditionally, ramekins are used as molds but modern day chefs often use other suitable molds or baking dishes. The egg whites are first beaten till stiff and then mixed together with the egg yolks and sauteed or baked cauliflower. The concoction is then beaten together with all the other ingredients and the batter is poured into molds, which is baked in the oven till the souffles become light, puffy and are completely cooked.

 

 

Variations

Cauliflower souffle is a very versatile dish and many regional as well as ingredients-based variations of the same exist almost everywhere in the world. Common modern variations, however, are the low-fat, low-calorie variety and the lactose in tolerant-friendly version. To cut down the calorie and fat contents of the souffle, skimmed milk, margarine, and light cream are used instead of the conventional ingredients. Also, to make the souffle suitable for those who are lactose intolerant, milk, butter and cream are replaced with coconut milk and olive oil.

 

 

Serving

Cauliflower souffle can be served as an appetizer, a side dish or even a snack. Freshly baked souffles are unmolded onto a serving dish and served warm or at room temperature. Shredded cheese makes a good garnish and the souffle goes well with grills, steaks and roasts.