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Is Cauliflower the next Kale?

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Have you noticed that kale is not the “it” thing anymore? Honestly everywhere I look, I feel like the culinary world has caught up with me: it is all about CAULIFLOWER!! And I love it! Cauliflower is an ingredient that is a versatile blank canvas so the only way to go is up and build it however you would like to.

So when thinking about creating something unique with cauliflower, other than the usual roasting or sautéing, I thought, “Why not turn it into a soufflé?” I can replace the flour from a regular soufflé, which would take care of the substance, and it should still rise with eggs. So that is exactly what I did, but to make it even lighter and fluffier, I substituted the eggs with egg whites. Not only did I thoroughly enjoy it, my roommate couldn’t believe it!

CAULIFLOWER SOUFFLE

¼ cauliflower head, broken down
5 each egg whites, about 8 oz

2 oz chives, fine chopped
¼ tsp cumin, toasted and ground (optional)
Salt and Black Pepper

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  • Preheat your oven to about 375 degrees Fahrenheit
  • In a medium skillet, heat a little bit of vegetable oil.
  • Add cauliflower florets to the heated oil allow cooking down, seasoning with salt, pepper and cumin.
  • Once the cauliflower is soft, place in blender and puree, slowly adding in the egg whites and chives.
  • Taste for seasoning and re-season if necessary.
  • Butter (cooking spray also acceptable) the bottom and sides of four soufflé dishes, then pour your cauliflower puree half way up the soufflé dishes.
  • Bake until done about 15 minutes. The soufflés are ready when they have puffed up completely and are firm to the feel.
  • Serve warm and top with more chives if desired.

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If you have any favorite cauliflower recipes, please feel free to leave them in the comments so I can try them and possibly post them on our Instagram with a shout out to you! Also be sure to follow us on Instagram @treslacatering and don’t forget, there is always more than one way to please your palate!