Cauliflower Souffle – Kids Cook French
Recipe From: Kids Cook French – Les Enfants Cuisinent A La Francaise By: Claudine Pepin Illustrated by: Jacques Pepin
From Claudine: The story of this soufflé dates to when my grandmother married my grandfather. She was about eighteen, she didn’t know how to cook very much, but knew he liked soufflé. So she made hers this way, without separating the eggs, and it worked! It does not rise as much as a traditional soufflé, but it is delicious and so much easier! She never added cauliflower; that is just me. Serves 8 Ingredients: 7 tablespoons (100 g) unsalted butter 1 cup (240 g) cauliflower puree (see instructions) 1⁄3 cup (41 g) all-purpose flour 2 cups (475 ml) whole milk 1/2 teaspoon kosher salt 1 pinch freshly ground white pepper 6 eggs 6 ounces (170 g) Gruyére or Swiss cheese, grated (about 2 cups) 2 tablespoons (6 g) minced chives Preparation: Preheat the oven to 375°F (190°C). Butter a 9 x 13-inch (23 x 33 cm) glass dish or 6-cup soufflé dish with 1 tablespoon (15 g) of the butter. For the purée, cut about one-quarter of a whole cauliflower, including the stem but not the green, into pieces smaller than 1½ inches (3.5 cm). Bring the cauliflower to a high boil in salted water, turn down to a simmer, and cook until very soft (about 10–12 minutes). Drain very well. Purée the cooked cauliflower in a food processor or by hand, making sure that all the water is removed. While the cauliflower is cooking, melt the remaining 6 tablespoons (85 g) of butter in a saucepan and add the flour. Cook on medium heat for 2 minutes. Whisk in the milk. Add the salt and pepper. Bring to a simmer while stirring with a whisk, then remove from the heat. The sauce should be thick and smooth. Allow to cool. You’ve just made béchamel! Beat the eggs with a fork very well, as you would for an omelet. Mix the eggs, cheese, cauliflower purée, and chives into the cooled white sauce. Mix well. Pour the mixture into the glass or soufflé dish and bake for 30 to 40 minutes. It should be puffy, lightly browned on the top, and dry in the middle. Serve as soon as possible.