I remember cauliflower soufflé as a dish we got in the cafeteria in High-school. And I loved it. Growning up I never had it at home. Maybe because it has soufflé in the name, my mom thought it would be difficult to make. And honestly I was really surprised that it alway turned out great. Admittedly it does have a lot of steps, but it’s not difficult at all.
This soufflé is of course light and fluffy and with at nice crispy top. A perfect light weeknight dinner.
400 g cauliflower
200 ml water
200 ml milk
75 g all-purpose flour
1 teaspoons salt
225 g ham, diced
Butter to grease the baking dish
2-3 tablespoons plain breadcrumbs (sprinkled on top)
Preheat the oven to 350℉ (175℃). Grease an ovenproof dish (1 liter/4 cups) and sprinkle it with plain breadcrumbs, set aside.
Clean the cauliflower, and cut it into florets, cook them for 3-5 minutes in lightly salted boiling water. Strain the florets, and keep 200 ml of the water.
Add water, milk, salt, and flour to a saucepan. Cook it while whisking, until it thickens. Remove from the heat, to cool for a while.
Separate the yolks from the egg whites. Whisk the whites to medium stiff peaks, set aside.
Whisk one yolk at the time into the now warm thick mixture, incorporating it completely before adding the next yolk.
Mix in the well strained cauliflower and ham. Lastly gently fold in the egg whites. Pour the mixture into the prepared dish, and sprinkle with breadcrumbs, and bake it for about 60 minutes.
Serve immediately with a side salad.