In Greek: σουφλέ κουνουπιδιού, pronounce soo-FLAY koo-noo-peeth-YOU
This recipes calls for cauliflower, milk, cheeses, eggs, and spices. A fabulous way to serve cauliflower (it can also be made with broccoli), and a pretty dish as well.
Cook Time: 40 minutes
Total Time: 40 minutes
- 3 1/3 pounds of cauliflower
- 4 cups of whole milk
- 1 teaspoons of salt
- 1/2 teaspoon of pepper
- 1/4 – 1/2 teaspoon of ground nutmeg
- 4-5 tablespoons of cornstarch
- 2 eggs
- 1/4 pound of graviera cheese (gruyere)
- 1/4 pound of grated gouda cheese
- 1/4 pound of grated kefalotyri cheese (or pecorino, parmesan)
In a bowl, combine cheeses and toss to mix thoroughly.
Preheat oven to 350F (180C).
Wash and trim the cauliflower, removing core and leaves. Cut into medium-sized pieces, and boil in well-salted water for 10 minutes. Set aside to drain.
In a saucepan, heat 3 cups of milk with the salt, pepper, and nutmeg over medium-low heat. In a small bowl, beat together the remaining 1 cup of milk, eggs, and cornstarch. When the milk is steaming (do not boil), add the beaten egg mixture, whisking continuously so it doesn’t boil. When the sauce thickens, remove from heat and stir in 2/3 of the mixed cheeses.
Spread the cauliflower evenly over the bottom of a 13″ x 10″ (or equivalent) pan. Pour the sauce over evenly and sprinkle with the remaining cheese.
Bake at 350F (180C) for about 40-45 minutes.
Tip: Use leftover steamed or boiled cauliflower or broccoli to make this delicious dish.