Wow your guests with this wonderful souffle. If you love cauliflower, then you will love this recipe.
Cook cauliflower in a small amount of boiling water 6-8 minutes or until crisp-tender, drain well. Cut cauliflower into 4 sections. Position knife blade in food processor bowl, add cauliflower, and process until smooth. Set aside.
Cut a pieces of aluminum foil long enough to fit around a 1 quart souffle dish, allowing a 1 inch overlap. Fold foil lengthwise into thirds. Lightly oil one side of foil and bottom of dish. Wrap foil around outside of dish, oiled side against dish, allowing it to extend 3 inches above rim to form a collar, secure with string.
Beat egg yolks until thick and lemon colored; combine yolks, cauliflower, chopped green onions, shredded cheese, milk, melted butter, salt, and pepper. Beat egg whites (at room temperature) until stiff but not dry, gently fold into cauliflower mixture. Pour into prepared souffle dish, and sprinkle with Parmesan cheese. Bake at 350 degrees F for 50-55 minutes or until souffle is puffed and set. Remove collar, and serve souffle immediately.
By Robin from Washington, IA
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