Cauliflower Soufflé
Description
Perfect at the table and with drinks. The benefits of cauliflower are well known to every homemaker and every cook. You can prepare many delicious dishes from it. One such dish is classic cauliflower soufflé. This soufflé is relatively easy to make: the cauliflower is boiled, then the florets are chopped in a blender, mixed with sauce in a pan, and everything is baked in a special mold. Soufflé can be served in different ways (even cold, this dish has a place on the dinner table). It can be served warm or chilled.
Instructions
- 1
Step 1
1. This dish turns out very tender and unusual. To start, separate the cabbage into florets and boil them in lightly salted water until partially cooked.
- 2
Step 2
2. In a pan, toast the flour with butter until golden. Cook, stirring constantly.
- 3
Step 3
3. When the florets have finished boiling, blend them until smooth, then add them to the flour and butter in the pan.
- 4
Step 4
4. After that, pour in the cream and mix well until smooth and homogeneous. Simmer over low heat for about 3 minutes.
- 5
Step 5
5. Meanwhile, cut long strips from raw carrots using a special knife (a potato peeler will work too). Pour boiling water over the leeks and carrots and let them sit for 10 minutes. After that, place them in the mold you will use to bake the soufflé.
- 6
Step 6
6. Place the baking dish in the oven preheated to 170°C for 30–35 minutes. After baking, let the casserole cool slightly, then transfer it to a serving plate.
- 7
Step 7
7. Remove the soufflé from the mold and shape it like paskha; then cut it into portions and serve attractively on a plate.