Three Cheese Cauliflower Soufle Kounoupithiou
Elevate your dinner table with this luscious Three Cheese Cauliflower Soufflé Kounoupithiou, a dish that combines velvety cauliflower purée with the indulgent flavors of Gruyère, Parmesan, and feta cheese. This airy and golden soufflé is crafted with a rich béchamel base, delicately folded with whipped egg whites for a light yet satisfying texture that melts in your mouth. Perfectly seasoned with hints of nutmeg and black pepper, it’s a gourmet twist on comfort food with a Mediterranean flair. Ideal as a stunning side dish or the star of a vegetarian meal, this soufflé pairs beautifully with a crisp green salad and a glass of dry white wine. Ready in just under an hour, it’s a show-stopping way to impress your guests with culinary finesse!
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 30 grams Butter
- 30 grams All-purpose flour
- 250 milliliters Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 75 grams Gruyère cheese, grated
- 50 grams Parmesan cheese, grated
- 75 grams Feta cheese, crumbled
- 4 large Eggs, separated into yolks and whites
- 1 teaspoon Olive oil
- 2 tablespoons Breadcrumbs
Instructions
Preheat your oven to 190°C (375°F). Lightly grease a soufflé dish with olive oil and dust it with breadcrumbs to coat the sides evenly. This will help the soufflé rise properly.
In a large pot, boil the cauliflower florets in salted water for 8-10 minutes, or until fork-tender. Drain and mash the cauliflower until smooth, then set aside to cool slightly.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux. Gradually add the milk while whisking to prevent lumps, cooking for 3-4 minutes until the mixture thickens into a béchamel sauce.
Season the béchamel sauce with salt, black pepper, and nutmeg. Remove from heat and stir in the Gruyère, Parmesan, and feta cheeses until fully melted and incorporated.
Add the mashed cauliflower to the cheese sauce and mix well. Then, whisk in the egg yolks, ensuring the mixture is smooth and well-combined.
In a separate, clean bowl, whisk the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cauliflower mixture in three batches, being careful not to deflate the mixture.
Pour the soufflé batter into the prepared dish, filling it about three-quarters full. Tap the dish gently on the counter to remove any air pockets.
Bake the soufflé in the preheated oven for 30-35 minutes, or until puffed and golden brown on top. Avoid opening the oven door during baking, as this may cause the soufflé to collapse.
Serve immediately while still warm and fluffy for the best texture and flavor.
Nutrition Facts
Calories |
2201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 2445 mg | 815% | |
| Sodium | 5438 mg | 236% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 26.7 g | ||
| Protein | 109.6 g | 219% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 2373 mg | 183% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2272 mg | 48% | |
*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.
