La Masias Cauliflower Souffle

Elevate your dinner table with La Masias Cauliflower Soufflé, a show-stopping dish that’s as light and airy as it is rich and flavorful. This elegant recipe blends tender cauliflower purée with a velvety, cheese-infused béchamel sauce featuring nutmeg and Gruyère for a decadent depth of flavor. Whipped egg whites are delicately folded in to achieve its signature rise, creating a perfectly golden soufflé with an irresistibly fluffy texture. Ideal for a special occasion or as a sophisticated side dish, this soufflé pairs beautifully with a crisp green salad or roasted vegetables. With straightforward steps and a stunning presentation, La Masias Cauliflower Soufflé is a culinary masterpiece that’s easier than it looks. Perfect for vegetarians, it’s a must-try for fans of French-inspired cuisine!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 500 grams Cauliflower florets
• 30 grams Unsalted butter
• 30 grams All-purpose flour
• 250 milliliters Whole milk
• 0.25 teaspoons Ground nutmeg
• 0.5 teaspoons Salt
• 0.25 teaspoons Freshly ground black pepper
• 100 grams Gruyère cheese, shredded
• 3 units Egg yolks
• 4 units Egg whites
• 0.25 teaspoons Cream of tartar
• 1 teaspoons Olive oil

Directions

Step 1

Preheat your oven to 190°C (375°F) and grease a 1.5-liter soufflé dish with butter or olive oil.

Step 2

Steam or boil the cauliflower florets until tender, about 8-10 minutes. Drain well and mash into a coarse purée. Set aside to cool slightly.

Step 3

In a medium saucepan, melt the butter over low heat. Add the flour and whisk for 1-2 minutes to create a roux, ensuring it does not brown.

Step 4

Gradually add the milk to the roux, whisking constantly to form a smooth béchamel sauce. Cook for 2-3 minutes until thickened.

Step 5

Season the béchamel with nutmeg, salt, and black pepper. Remove from heat and stir in the shredded Gruyère cheese until melted and fully incorporated.

Step 6

Whisk the egg yolks into the béchamel sauce, one at a time, ensuring each yolk is fully incorporated before adding the next. Add the mashed cauliflower and mix well.

Step 7

In a clean, dry mixing bowl, beat the egg whites and cream of tartar until stiff peaks form.

Step 8

Carefully fold one-third of the whipped egg whites into the cauliflower mixture to lighten it. Gently fold in the remaining egg whites in two batches, ensuring not to deflate the mixture.

Step 9

Transfer the soufflé mixture into the greased soufflé dish, smoothing the top gently with a spatula.

Step 10

Place the dish on the center rack of the preheated oven and bake for 25-30 minutes, or until the soufflé is puffed and golden brown. Do not open the oven door during baking to prevent deflation.

Step 11

Serve the soufflé immediately, as it will start to deflate after removing it from the oven.

Nutrition Facts

Serving size	(1119.7g)

Amount per serving	% Daily Value*
Calories	1369.3

Total Fat 94.7g	0%
Saturated Fat 44.9g	0%
Polyunsaturated Fat 1.6g
Cholesterol 758.0mg	0%
Sodium 2391.1mg	0%
Total Carbohydrate 66.3g	0%
Dietary Fiber 11.1g	0%
Total Sugars 23.2g
Protein 72.1g	0%

Vitamin D 189.8IU	0%
Calcium 1484.0mg	0%
Iron 5.6mg	0%
Potassium 2395.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.6%

Protein: 20.5%

Carbs: 18.9%