Cauliflower Recipe: Cauliflower Thyme Souffles

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


  • 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 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