Last Sunday I enjoyed a dinner with the framily. Dinner was comprised of lobster cakes, small scallops on the half shell, cauliflower cheddar soufflé and grilled romaine lettuce with dressing. The cauliflower and cheddar soufflé recipe came from the Minneapolis Star Tribune; Thursday October 8 2015; Page T4 of the ‘Taste’ section. Adapted article follows.
This Cheddar Cheese Cauliflower Soufflé is what I am bringing to Fiesta Friday #91! this edition is hosted this week are by Juju @ cookingwithauntjuju and Indira @ I’ll Cook, You Wash. Two lovely bloggers with scrumptious recipes and lots of joy about life. Many thanks to Angie of The Novice Gardener the generous ‘inspirator’ for Fiesta Friday. My apologies for being late to the party.
2 tablespoons unsalted butter
3 tablespoons of flour
1¼-cup low fat milk warmed
2 teaspoons Dijon mustard
¼ teaspoon of salt
2 cups of finely chopped Cauliflower florets
1/8 teaspoon of cayenne pepper
1/8 teaspoon ground nutmeg
1 cup of shredded sharp cheddar cheese
3 egg yolks
5 egg whites
¼ teaspoon Cream of tartar
Oven: preheat temperature set to 400° please.
The Star Tribune Recipe instructions start with “Place cauliflower in a medium micro-wave safe bowl. Cover and microwave until tender, about 2 minutes.” [Hold yer hosses, folks.] In lieu of not owning a microwave oven, suggestion: place the cut up cauliflower florets in a heavy cast iron pan, with an inch of water and steam the florets until tender. (Or use a metal pan with a steamer basket to do the same.)
Next Melt butter in a large pan and add the flour to make the sauce. Whisk the butter and flour for one minute. Then add the milk, mustard, salt, cayenne pepper, nutmeg and whisk constantly until thickened – for 1-2 minutes. Remove from heat, transfer to large bowl. (Or Bill added the florets to the pan. Then removed from heat. ) Whisk in cheese and egg yolks.
Cauliflower and Cheddar Cheese Sauce
Place egg whites with the cream of tarter in a large bowl and beat with an electric mixer until the whites are “firm but not stiff”. Fold ¼ of the whites into the cauliflower, cheese and yolk mix. Then fold the rest of the egg whites into the cauliflower sauce. Pour the mixture into a prepared soufflé dish coated with “cooking spray”. (I am certain that Bill used butter!)
Cauliflower Florets and Cheddar Cheese Sauce Soufflé
Place in the preheated oven, but turn the heat down to 375°. Bake for 35-40 minutes. The soufflé is done when it is golden color and puffy. Serve right away.
Even the kids will like it with the cheese, eggs, and a little mustard to disguise the cauliflower. (Clever these cooks.)
Grilled Romaine Lettuce with Fresh Tomatoes
Lobster Cakes with Scallops on the Half Shell
Sunday’s Farmers’ Market Photos
Last Day for Peppers at the Farmers’ Market!
All Natural Produce
Hmong crafts Minneapolis Farmers’ Market
The Great Pumpkin Minneapolis Farmers’ Market!
Have a happy and healthy Autumn.