Souffle Cauliflower

Souffle Cauliflower

cauliflower 250 g
bread crumbs 15 g
olive oil 15 g
2 pieces of chicken eggs.
butter 20g
20 g parmesan
feta 25 g
5 g of parsley
bechamel sauce 100g


Of this amount of ingredients from 6 servings soufflés.

1.Separate the whites from the yolks. Protein shake up with a pinch of salt.

2. Wash the cauliflower, separated into florets, cook in boiling water for a few minutes.

3.Add the cauliflower to the feta cheese.

4.Add the Parmesan.

5.Add the egg yolks.

6.Add bechamel sauce.
Tip! For the sauce will need flour, grated nutmeg, butter, milk 3.5%, salt, pepper to taste. Melt the butter in a pan, add the flour and fry, stirring occasionally. Pour the milk, add the nutmeg and salt to taste. Stir, cook over low heat until smooth. At a glass of milk – Article 1.5. l. butter and 1 tbsp. l. flour.

7.The sample to homogeneity.

8.Transfer to a bowl, add salt and pepper to taste, finely chopped parsley leaves.

9.Gently introduce the beaten egg whites.

10.Molds greased with butter.

11.Sprinkle with breadcrumbs, spread out on the future formochkam souffle.

12.Sprinkle the top with breadcrumbs.

13.Drizzle with olive oil.

14.Send in a preheated 200 degree oven for 15 minutes. Oven during baking does not open, or the souffle will not rise.

Bon Appetit!

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One Response to “Souffle Cauliflower”

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