Best 4 Cauliflower Cheese Souffle Recipes

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Embark on a culinary journey with our exquisite selection of cauliflower cheese souffle recipes, a symphony of flavors that will tantalize your taste buds. From the classic comfort food to innovative culinary creations, our curated collection offers a souffle for every palate and occasion. Indulge in the timeless delight of Traditional Cauliflower Cheese Souffle, a harmonious blend of creamy cheese, tender cauliflower florets, and a golden-brown crust. For a lighter indulgence, try our Healthy Cauliflower Cheese Souffle, a delectable symphony of low-fat cheese, non-fat milk, and a touch of whole wheat flour. Gluten-free enthusiasts will delight in our Gluten-Free Cauliflower Cheese Souffle, a symphony of flavors crafted with gluten-free flour and a medley of herbs. If you seek a vegan alternative, our Vegan Cauliflower Cheese Souffle is a symphony of plant-based ingredients, featuring a luscious cashew cheese sauce and a medley of roasted vegetables. Each recipe is meticulously crafted to ensure a perfect balance of textures and flavors, resulting in a souffle that is both light and fluffy, with a perfectly golden-brown crust.

Check out the recipes below so you can choose the best recipe for yourself!

CAULIFLOWER CHEESE SOUFFLE



Cauliflower Cheese Souffle image

Decadent! Found the recipe on www.justvegetablerecipes.com. The only changes I made were to include gf directions and to rewrite the recipe to make it easier to understand. This is a keeper! Kids may not even know they are eating a vegetable. : )

Provided by GinnyP

Categories     Cauliflower

Time 1h5m

Yield 5 serving(s)

Number Of Ingredients 7

2 cups cauliflower florets
2 1/2 tablespoons butter (4 T if using gf flour)
2 1/2 tablespoons flour (I use Kinnikinnick gf flour)
1 1/2 cups warm milk
1/2 teaspoon kosher salt
1/2 cup gouda cheese, grated
6 eggs, separated (yolks in large mixing bowl; whites in medium)

Steps:

  • Preheat oven to 375 degrees F.
  • Steam cauliflower until tender.
  • Cool slightly and chop fine; set aside.
  • Melt butter in a medium saucepan over low heat.
  • Whisk in flour and stir for a couple minutes or until golden.
  • Remove from heat and slowly pour in the milk while beating with a wire whisk until very smooth.
  • Return to heat and bring to a quick boil, then reduce heat to simmer.
  • Add cheese and salt.
  • Cook, stirring all the while, until thickened and smooth; remove from heat.
  • Beat egg yolks, adding white sauce slowly, then stir in cauliflower.
  • Beat egg whites with electric hand mixer until stiff.
  • Fold into mixture and spoon into a greased 2-qt souffle dish.
  • Bake in a pan of hot water for 35 to 45 minutes.
  • Serve immediately.

Nutrition Facts : Calories 210.2, Fat 14.5, SaturatedFat 7.2, Cholesterol 279.3, Sodium 347.2, Carbohydrate 9, Fiber 1.1, Sugar 1.4, Protein 11.2

CHEESE SOUFFLE



Cheese Souffle image

Provided by Alton Brown

Time 1h

Yield 5 servings

Number Of Ingredients 12

Butter, room temperature, for greasing the souffle
2 tablespoons grated Parmesan
1 1/2 ounces (3 tablespoons) butter
3 tablespoons flour
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/8 teaspoon kosher salt
1 1/3 cups milk, hot
4 large egg yolks (2 1/2 ounces by weight)
6 ounces sharp Cheddar
5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
1/2 teaspoon cream of tartar

Steps:

  • Use room temperature butter to grease an 8-inch souffle mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes.
  • Preheat oven to 375 degrees F.
  • In a small saucepan, heat the butter. Allow all of the water to cook out.
  • In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
  • Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat.
  • In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
  • In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
  • Pour the mixture into the souffle. Fill the souffle to 1/2-inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.

CHEESE SOUFFLé IN 4 EASY STEPS



Cheese soufflé in 4 easy steps image

Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic

Provided by Good Food team

Categories     Brunch, Dinner, Lunch, Main course, Side dish, Starter, Supper

Time 45m

Number Of Ingredients 7

50g butter, plus extra for greasing
25g breadcrumbs
50g plain flour
1 tsp mustard powder
300ml milk
4 eggs
100g grated extra-strong cheddar (blue cheese, goat's cheese and smoked cheeses also work well)

Steps:

  • Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
  • Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
  • Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
  • Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
  • EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

Nutrition Facts : Calories 402 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.02 milligram of sodium

CAULIFLOWER SOUFFLE BAKE



Cauliflower Souffle Bake image

Make and share this Cauliflower Souffle Bake recipe from Food.com.

Provided by Oolala

Categories     Cheese

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

1 cauliflower, cut into flowerettes, cooked
1/4 cup butter, can use margarine
1/4 cup flour
1 cup milk
1/2 teaspoon salt
1/2 lb cheddar cheese, grated
4 eggs, well beaten
1 dash cayenne, to taste

Steps:

  • In a pot, melt butter and blend in flour.
  • Gradually add in milk and cook over low heat until thick; stirring often.
  • Add salt, cayenne and cheese and stir until cheese melts.
  • Remove from heat and add eggs, stirring.
  • Add the cauliflower and mix gently.
  • Pour ingredients into a baking dish and bake at 300 degrees F. for 1 hour and 15.

Tips:

  • To ensure a light and fluffy soufflé, make sure to separate the eggs and beat the whites until stiff peaks form. This will incorporate air into the mixture, resulting in a soufflé that rises beautifully.
  • Grate the cauliflower finely for a smooth and even texture. You can use a food processor or a box grater to achieve this.
  • Use a large baking dish to allow the soufflé to rise properly. A 9x13 inch dish is a good option.
  • Bake the soufflé in a preheated oven to ensure even cooking. The temperature should be around 375°F (190°C).
  • Do not open the oven door during baking, as this can cause the soufflé to fall.
  • Serve the soufflé immediately after baking, as it will begin to deflate as it cools.

Conclusion:

The cauliflower cheese soufflé is a delightful and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With its light and fluffy texture, cheesy flavor, and simple ingredients, it's sure to be a hit with family and friends. Whether you're looking for a special occasion dish or a comforting meal, this soufflé is a great choice.

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