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German Cauliflower Souffle
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What a great way to serve cauliflower, nestled in a cheesy souffle! Simply seasoned with salt, pepper, and a pinch of nutmeg, this veggie side dish may just upstage the main course.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 medium cauliflower
4 tablespoons butter
4 tablespoons all-purpose flour
1 1/2 cup milk
2 eggs, beaten
salt and black pepper, to taste
1 pinch grated fresh nutmeg
1 cup freshly grated Swiss or Gruyere cheese
2 tablespoons bread crumbs
directions
Preheat the oven to 350 degrees F. Grease an 8 or 9 inch souffle or baking dish.
Cut the cauliflower into small florets. Discard the stem and core.
Bring a pot of water to boil over high heat. Add the cauliflower and cook until tender, about 5-7 minutes. Drain the cauliflower very well and place in the prepared souffle dish.
Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, until smooth and bubbly, about 3 minutes.
While stirring, slowly add the milk. Cook, stirring constantly, until the sauce comes to a boil.
Remove the pan from the heat and whisk in the eggs, salt, pepper, and nutmeg. Pour the sauce over the cauliflower. Sprinkle the top with the cheese and bread crumbs.
Place the dish in the oven and bake at 350 degrees F for 50-60 minutes or until puffy and golden brown.
Serve the German cauliflower souffle hot.
nutrition data
349 calories, 25 grams fat, 15 grams carbohydrates, 16 grams protein per serving. This recipe is low in carbs.
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