Broccoli Souffle Roll
Indulge in the light and airy elegance of this Broccoli Soufflé Roll, a savory showstopper perfect for any occasion. This recipe combines tender, nutrient-rich broccoli florets with a creamy blend of Parmesan, cheddar, and cream cheese, all wrapped in a beautifully golden, melt-in-your-mouth soufflé base. The unique rolling technique creates a stunning swirl, making each slice a feast for both the eyes and the palate. With hints of fresh parsley and a balance of creamy and cheesy flavors, this dish is an excellent choice for brunch, potlucks, or dinner parties. Easy to prepare with just 25 minutes of prep, this soufflé roll is a flavorful, crowd-pleasing centerpiece that pairs perfectly with a crisp green salad or a light soup.
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Recipe Information
Ingredients
- 300 grams broccoli florets
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup grated Parmesan cheese
- 4 large eggs, separated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 150 grams cream cheese, softened
- 1 cup cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
Steam the broccoli florets until tender, about 5-7 minutes. Once cooked, chop them into small pieces and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
Gradually whisk in the milk, stirring constantly. Cook until the mixture thickens to a smooth consistency, about 2-3 minutes.
Remove the saucepan from heat and stir in the grated Parmesan, salt, and black pepper. Allow the mixture to cool slightly.
Beat the egg yolks in a bowl, then slowly incorporate them into the cooled cheese mixture while stirring continuously.
In a separate large bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture in three additions, being careful not to deflate the batter.
Spread the souffle mixture evenly into the prepared jelly roll pan. Bake for 15-18 minutes, or until puffed and golden brown.
While the souffle bakes, mix the softened cream cheese, shredded cheddar cheese, and chopped broccoli in a bowl. Add parsley if desired.
Once the souffle is baked, remove it from the oven and let it cool for 5 minutes in the pan. Place a clean kitchen towel over the souffle and invert it onto the towel.
Carefully remove the parchment paper. Spread the broccoli and cheese filling evenly over the souffle, leaving a 1-inch border around the edges.
Using the towel to help guide you, roll the souffle tightly from one short end to the other into a log shape.
Transfer the roll to a serving platter, seam side down. Slice and serve warm.
Nutrition Facts
Calories |
1955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 93.9 g | 470% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 5551 mg | 241% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 22.0 g | ||
| Protein | 105.6 g | 211% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 2305 mg | 177% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 940 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
