Claudine Pépin, daughter of chef Jacques Pépin, says her go-to dinner-party dish was inspired by her father’s famous soufflé. In her delicious adaptation, she enhances the recipe with pureed cauliflower.
Slideshow: Cauliflower Recipes
1/2 pound cauliflower florets, cut into 1-inch pieces
In a medium saucepan of salted boiling water, cook the cauliflower until very tender, about 7 minutes. Drain well and pat dry. In a medium bowl, puree the cauliflower with a potato masher or fork. Transfer the cauliflower to a colander and let drain until cooled completely.
Meanwhile, preheat the oven to 350°. Grease a 6-cup soufflé dish with 1 tablespoon of the butter and set it on a rimmed baking sheet. In a medium saucepan, melt the remaining 7 tablespoons of butter. Add the flour and whisk over moderate heat until bubbling, about 3 minutes. Gradually whisk in the milk and bring to a boil. Simmer over moderately low heat, whisking, until thickened and no floury taste remains, about 7 minutes. Season the béchamel with salt and pepper. Scrape into a large bowl and let cool, stirring occasionally.
Stir the cauliflower puree into the béchamel, then fold in the cheese and chives. In a medium bowl, beat the eggs until frothy, then gently fold them into the cauliflower béchamel. Scrape the soufflé base into the prepared dish and bake for about 1 hour and 10 minutes, until puffed and browned; serve right away.
Fluffy soufflés are fantastic with dry, frothy sparkling wines. Serve this one with a juicy cava, like the NV Castelroig Brut or the NV Avinyó Brut Reserva.
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Review Body: This was delectable. Easy to make. I wondered if it would really be fluffy with just beaten eggs rather than separated with beaten whites--yes! I wondered if it would climb the walls of my casserole with just butter and no dusting of flour--yes! I made it exactly as written though used finely chopped leek rather than chives because mine in the garden were frozen (-; Will absolutely make it again.