Cauliflower-and-Gruyère Soufflé

By Cubby

Ingredients

• 1/2 pound cauliflower florets, cut into 1-inch pieces
• 1 stick unsalted butter
• 1/3 cup all-purpose flour
• 2 cups whole milk
• Kosher salt
• Pepper
• 6 ounces Gruyère cheese, shredded (2 lightly packed cups)
• 2 tablespoons finely chopped chives
• 6 large eggs

Details

Servings 6
Cooking time 105mins
Adapted from foodandwine.com

Preparation

Step 1

In a medium saucepan of salted boiling water, cook the cauliflower until very tender, about 7 minutes. Drain well and pat dry. In a medium bowl, puree the cauliflower with a potato masher or fork. Transfer the cauliflower to a colander and let drain until cooled completely. 


Meanwhile, preheat the oven to 350°. Grease a 6-cup soufflé dish with 1 tablespoon of the butter and set it on a rimmed baking sheet. In a medium saucepan, melt the remaining 7 tablespoons of butter. Add the flour and whisk over moderate heat until bubbling, about 3 minutes. Gradually whisk in the milk and bring to a boil. Simmer over moderately low heat, whisking, until thickened and no floury taste remains, about 7 minutes. Season the béchamel with salt and pepper. Scrape into a large bowl and let cool, stirring occasionally. 


Stir the cauliflower puree into the béchamel, then fold in the cheese and chives. In 
a medium bowl, beat the eggs until frothy, then gently fold them into the cauliflower béchamel. Scrape the soufflé base into the prepared dish and bake for about 1 hour and 10 minutes, until puffed and browned; serve right away.