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Main Dish ~ Main Dish - Vegetarian ~ Recipe

Cauliflower Recipe: Cauliflower Thyme Souffles

by
Patty
-
April 18, 2021

I will be the first to admit that I don’t like that many vegetables. That can be a pain for the hubby but he does he best to grow what I do like so I am fortunate to be able to freeze romanesco, broccoli and cauliflower. Last year I froze some tomatoes for the first time so I had them for various recipes like Tomato Beef. Broccoli and cauliflower are my favorites and I use them frequently; cauliflower soup appears many times on our dinner table and recently I found a recipe for an easy broccoli stir fry that we both enjoyed very much. This cauliflower recipe is a little more involved but it is well worth the effort.

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cauliflower thyme souffles

Cauliflower Recipe: Cauliflower Thyme Souffles

  • 1/4 cup all purpose flour
  • 1/4 cup butter
  • 2 cups cauliflower
  • 1 tsp fresh thyme
  • 1/2 tsp salt
  • 1/4 tsp dry mustard
  • dash of cayenne
  • 1 1/4 cups milk
  • 1 cup shredded Cheddar cheese
  • Preheat the oven to 350°

mash cauliflower with a fork

  • Boil the 2 cups of cauliflower in salted water until very soft. Drain and mash with a fork. Set aside.
  • Butter 6 small ramekins or souffle dishes (1/2 cup ea)  Alternatively, butter a 1 quart souffle dish 

foil band

  • Make a 4″ band of aluminum foil 2″ longer than the circumference of the dish, butter 1 side and secure it, butter side in, around the dish.
  • Heat butter in a saucepan over low heat until melted. Blend in flour, salt,mustard and red pepper.
  • Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
  • Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

mix with immersion blender

  • Mix the cheese, mashed cauliflower and thyme. Add this mixture to the milk mixture. It will be a bit lumpy so mix with an immersion blender or hand mixer.

add whipped egg yolks

  • In a separate bowl beat egg whites and cream of tartar until stiff but not dry. Beat egg yolks until very thick and lemon colored, about 5 minutes; stir into cheese mixture. Add about 3/4 of the egg whites into cheese mixture and gently fold in.
  • Fold cheese mixture into remaining egg whites.

add souffle mixture

  • Carefully pour into the souffle dishes. Bake for 25 – 30 minutes or until they are nice and puffed and start to brown on top.

baked souffles

  • Carefully remove the foil and serve immediately.

How Was the Cauliflower Recipe?

These souffles were delightful. They didn’t rise as high as a cheese souffle due to the addition of the mashed vegetable but they were very flavorful. The thyme was a perfect complement to the earthy cauliflower. A mini souffle makes a delightful side dish or you can make the recipe in a full sized souffle dish and serve it with a salad and be all set for a wonderful dinner.

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Cauliflower Recipe: Cauliflower Thyme Souffles

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a lovely souffle with the earthy flavor of cauliflower and a hint of thyme

  • Author: Patty @bookscookslooks.com
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 3 - 4 1x
  • Category: Main Dish
  • Method: Baking and Stove Top
  • Cuisine: French American

Ingredients

Scale
  • 1/4 cup all purpose flour
  • 1/4 cup butter
  • 2 cups cauliflower
  • 1 tsp fresh thyme
  • 1/2 tsp salt
  • 1/4 tsp dry mustard
  • dash of cayenne
  • 1 1/4 cups milk
  • 1 cup shredded Cheddar cheese

Instructions

  • Preheat oven to 350
  • Boil the 2 cups of cauliflower in salted water until very soft. Drain and mash with a fork. Set aside.
  • Butter 6 small ramekins or souffle dishes (1/2 cup ea) and make a band from aluminum foil to surround them. Alternatively, butter a 6 cup souffle dish
  • Make a 4″ band of aluminum foil 2″ longer than the circumference of the dish, butter 1 side and secure it, butter side in, around the dish.
  • Heat butter in a saucepan over low heat until melted. Blend in flour, salt, mustard and red pepper.
  • Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
  • Mix the cheese, mashed cauliflower and thyme. Add this mixture to the milk mixture. It will be a bit lumpy so mix with an immersion blender or hand mixer.
  • Beat egg whites and cream of tartar until stiff but not dry.
  • Beat egg yolks until very thick and lemon colored, about 5 minutes; fold into cheese mixture.
  • Stir about 3/4 of the egg whites into cheese mixture.
  • Fold cheese mixture into remaining egg whites.
  • Carefully pour into the souffle dishes. Bake for  25 – 30 minutes or until they are nice and puffed and start to brown on top.
  • Carefully remove the foil and serve immediately.

Keywords: cauliflower recipe, souffle, thyme, cheese

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About

Recently moved from the rural life of Montana to the small city of Brattleboro, Vermont, Patty Woodland is navigating the urban life of sidewalks and neighbors once again. She will share life in her small city, the books she reads, and as always, the delicious food she cooks and bakes.

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