Recipes

Cauliflower-and-Gruyère Soufflé

Name: Cauliflower-and-Gruyère Soufflé
Total time: 105 min
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

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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

By Claudine Pépin

Updated on December 1, 2014

Cauliflower-and-Gruyère Soufflé — Photo: © Christina Holmes

Active Time:

30 mins

Total Time:

1 hrs 45 mins

Yield:

6 to 8

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

Directions

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.

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.