Cauliflower soufflé

Here’s a delightful recipe for cauliflower soufflé:

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 cup shredded cheese (cheddar or Gruyère)
• 3 large eggs, separated
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 teaspoon paprika (optional, for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a soufflé dish or a large baking dish.

2. Cook the Cauliflower: Steam or boil the cauliflower florets until tender, about 5-7 minutes. Drain and mash lightly with a fork or potato masher.

3. Make the Roux: In a saucepan, melt the butter over medium heat. Add the flour, stirring constantly for about 1-2 minutes. Gradually whisk in the milk until smooth. Cook until the mixture thickens, about 3-4 minutes. Remove from heat and stir in the cheese, garlic powder, salt, and pepper.

4. Combine Mixtures: Add the mashed cauliflower to the cheese mixture and stir until well combined. Let it cool slightly.

5. Beat the Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form.

6. Combine Egg Yolks: Add the egg yolks to the cauliflower mixture and mix well. Gently fold in the beaten egg whites, being careful not to deflate them.

7. Transfer to Dish: Pour the mixture into the prepared soufflé dish and smooth the top. Sprinkle with paprika if desired.

8. Bake: Bake for 25-30 minutes, or until the soufflé is puffed and golden on top.

9. Serve: Serve immediately, as soufflés tend to deflate quickly. Enjoy your cauliflower soufflé!

Feel free to adjust the cheese or spices to your taste!