La Masias Cauliflower Souffle
Elevate your dinner table with La Masias Cauliflower Soufflé, a show-stopping dish that’s as light and airy as it is rich and flavorful. This elegant recipe blends tender cauliflower purée with a velvety, cheese-infused béchamel sauce featuring nutmeg and Gruyère for a decadent depth of flavor. Whipped egg whites are delicately folded in to achieve its signature rise, creating a perfectly golden soufflé with an irresistibly fluffy texture. Ideal for a special occasion or as a sophisticated side dish, this soufflé pairs beautifully with a crisp green salad or roasted vegetables. With straightforward steps and a stunning presentation, La Masias Cauliflower Soufflé is a culinary masterpiece that’s easier than it looks. Perfect for vegetarians, it’s a must-try for fans of French-inspired cuisine!
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 30 grams Unsalted butter
- 30 grams All-purpose flour
- 250 milliliters Whole milk
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 100 grams Gruyère cheese, shredded
- 3 units Egg yolks
- 4 units Egg whites
- 0.25 teaspoons Cream of tartar
- 1 teaspoons Olive oil
Instructions
Preheat your oven to 190°C (375°F) and grease a 1.5-liter soufflé dish with butter or olive oil.
Steam or boil the cauliflower florets until tender, about 8-10 minutes. Drain well and mash into a coarse purée. Set aside to cool slightly.
In a medium saucepan, melt the butter over low heat. Add the flour and whisk for 1-2 minutes to create a roux, ensuring it does not brown.
Gradually add the milk to the roux, whisking constantly to form a smooth béchamel sauce. Cook for 2-3 minutes until thickened.
Season the béchamel with nutmeg, salt, and black pepper. Remove from heat and stir in the shredded Gruyère cheese until melted and fully incorporated.
Whisk the egg yolks into the béchamel sauce, one at a time, ensuring each yolk is fully incorporated before adding the next. Add the mashed cauliflower and mix well.
In a clean, dry mixing bowl, beat the egg whites and cream of tartar until stiff peaks form.
Carefully fold one-third of the whipped egg whites into the cauliflower mixture to lighten it. Gently fold in the remaining egg whites in two batches, ensuring not to deflate the mixture.
Transfer the soufflé mixture into the greased soufflé dish, smoothing the top gently with a spatula.
Place the dish on the center rack of the preheated oven and bake for 25-30 minutes, or until the soufflé is puffed and golden brown. Do not open the oven door during baking to prevent deflation.
Serve the soufflé immediately, as it will start to deflate after removing it from the oven.
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 2391 mg | 104% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 23.2 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1484 mg | 114% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2395 mg | 51% | |
*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.
