Cauliflower-and-Gruyère Soufflé

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.

  • Active:
  • Total Time:
  • Servings: 6 to 8

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Ingredients

  • 1/2 pound cauliflower florets, cut into 1-inch pieces
  • 1 stick unsalted butter
  • 1/3 cup all-purpose flour
  • 2 cups whole milk
  • Kosher salt
  • Pepper
  • 6 ounces Gruyère cheese, shredded (2 lightly packed cups)
  • 2 tablespoons finely chopped chives
  • 6 large eggs

How to make this recipe

  1. 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. 


  2. 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. 


  3. 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.

Suggested Pairing

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.

Contributed By Photo © Christina Holmes Published December 2014





507493 recipes/cauliflower-and-gruyere-souffle 2014-11-14T23:21:36+00:00 Claudine Pépin fall|winter|christmas|thanksgiving|american|casseroles-and-gratins|6|8|staff-favorite|vegetarian|weeknight-dinner december-2014 recipes,cauliflower-and-gruyere-souffle 507493
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Aggregate Rating value: 5

Review Count: 3685

Worst Rating: 0

Best Rating: 5

Author Name: saradara

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.  

Review Rating: 5

Date Published: 2017-01-21

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