Cauliflower Soufflé

Name: Cauliflower Soufflé (Soufflé de Coliflor)
Yield: Serves 8
Cuisine: Puerto Rican
Ingredients: 2 quarts (8 cups) water; 1 large cauliflower (after removing outer leaves, flowerets should weigh about 2 pounds); 1 large cauliflower (after removing outer leaves, flowerets should weigh about 2 pounds); 1 large cauliflower (after removing outer leaves, flowerets should weigh about 2 pounds); ⅛ teaspoon ground pepper; 1 teaspoon salt; 2 ounces (4 tablespoons) butter; ¼ cup flour; 1 tablespoon bread or cracker crumbs; 1 tablespoon bread or cracker crumbs; 2 teaspoons salt; 2 tablespoons salt; 1 cup freshly grated Parmesan cheese; 2 cups lukewarm milk; 3 eggs, separated

Soufflé de Coliflor

Preparation info

Serves
8

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 large cauliflower (after removing outer leaves, flowerets should weigh about 2 pounds)
2 quarts

Americas
Side dish
Vegetarian
Puerto Rico
Caribbean

Method

Remove outer cauliflower leaves. Separate the flowerets. Wash and soak in water and salt included in A for 20 minutes. Drain. Heat to boiling water and salt included in B. Add drained flowerets, cover, and boil for 20 minutes. Drain thoroughly.
Grease a 2-quart round glass baking dish and sprinkle bottom with crumbs.