bishop - cauliflower souffle with pink sauce

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* Exported from MasterCook *

 

Cauliflower Souffle with Pink Tomato Sauce

 

Recipe By :Jack Bishop : Complete Italian Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : Kitpath Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 medium cauliflower head(about 1 1/2 pounds)

6 tablespoons unsalted butter -- plus more

butter for buttering the dish

2 medium garlic cloves -- minced

2 tablespoons minced fresh parsley leaves

salt and freshly ground black pepper

3 tablespoons plain bread crumbs

1 1/2 cups milk

3 tablespoons unbleached all-purpose flour

5 large egg yolks

1/3 cup freshly grated parmigiano-reggiano cheese

6 large egg whites

1 recipe mom's favorite pink tomato sauce

 

1. Bring several quarts water to a boil in a medium saucepan. Trim and discard

the leaves and stems from the cauliflower and cut it into small florets. (You

should have about 4 cups florets). Add the cauliflower to the boiling water and

simmer until quite tender, about 10 minutes. Drain and cool. Very finely chop

the cauliflower.

 

2. Heat 2 tablespoons of the butter in a medium skillet. Add the garlic and

saute over medium heat until golden, about 2 minutes. Add the florets and cook,

stirring often, until they are completely dry and coated with the butter and

garlic, about 2 minutes. Stir in the parsley and salt and pepper to taste and

scrape the cauliflower mixture into a large bowl.

 

3. Preheat the oven to 400 degrees. Generously butter a 2-quart ceramic souffle

dish about 7 inches in diameter. Sprinkle the bred crumbs into the dish and

shake to coat the bottom and sides. Shake out the excess.

 

4. Gently heat the milk in a small pan until it is hot but not scalded or

boiling. Meanwhile, melt the remaining 4 tablespoons butter in a medium skillet.

When it is foamy, whisk in the flour until smooth. Stir-cook for 2 minutes over

medium heat. Do not let the flour brown.

 

5. Add several tablespoons hot milk to the butter and flour and whisk

vigorously. Continue adding the milk in small increments, whisking until it is

incorporated. Eventually, you will be able to add milk in larger amounts until

it has all been incorporated into the sauce. Cook over medium-low heat, stirring

often, until the sauce thickens to the consistency of heavy cream, about 3

minutes.

 

6. Remove the pan from the heat to prevent further thickening. Whisk in the egg

yolks, one at a time. Scrape the contents of the pan into the bowl with the

cauliflower. Stir in the cheese and adjust the seasoning.

 

7. In another large bowl, which is completely free of grease, beat the egg

whites to stiff peaks. Use a rubber spatula to stir in a quarter of the beaten

whites into the bowl with the cauliflower and yolks. Gently fold in the

remaining whites. Scrape the souffle mixture into the prepared dish.

 

8. Bake until the souffle has risen and is golden brown, about 30 minutes. The

top should be firm. Remove the dish from the oven and serve immediately with the

tomato sauce passed separately at the table.

 

Calories 326 Sugar 8 grams Total fat 24 grams Dietary fiber 3 grams

 

S(Archived By):

" Pat Hanneman <kitpath on 25 Jan 1999 "

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Per Serving (excluding unknown items): 349 Calories; 27g Fat (69.5% calories

from fat); 13g Protein; 13g Carbohydrate; trace Dietary Fiber; 325mg

Cholesterol; 182mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0

Vegetable; 1/2 Non-Fat Milk; 5 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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