Subject: Cauliflower Souffle
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 12 2000 - 15:20:18 EDT
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F O O D F U N N Y
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Reader Sandy knows I'm a sucker for true food funnies.
My daughter, Chelsea, has a sweet tooth that would put any candy maker
to shame. One evening I just didn't feel like going into the kitchen
to fix dessert, so she asked if she could fix a pan of brownies from
the box I had in the cabinet. I told her she could; she had been
learning how to cook a few things by then, so I saw no problem. After
a little while I went in the kitchen to check on her and found her
with her hands in the bowl, mixing up the batter.. I asked her why in
the world she wasn't mixing it with a spoon, she calmly replied, "The
instructions said to mix by hand."
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T O D A Y ' S R E C I P E
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Although not actually a souffle in the classic sense, this German dish
does puff up during cooking. I bet you never though that cauliflower
could be this elegant.
Cauliflower Souffle
1 medium cauliflower, broken into florets, stems
and core discarded
4 Tbs (60 ml) butter or margarine
4 Tbs (60 ml) all-purpose flour
1+1/2 cups (375 ml) milk
2 eggs, beaten
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1 cup (250 ml) grated Swiss or Gruyere cheese
2 Tbs (30 ml) bread crumbs
Steam or boil the cauliflower until tender. Drain and reserve. Melt
the butter in a saucepan and stir in the flour. Cook over moderate
heat for 3 minutes, stirring frequently. Add the milk and bring to a
boil, stirring frequently. Remove from the heat and whisk in the
eggs, salt, pepper, and nutmeg. Place the cauliflower in a greased,
round souffle dish or casserole just large enough to hold it. If the
dish is too big the dish will not rise properly. Pour the sauce over
the cauliflower and sprinkle with the bread crumbs. Bake in a
preheated 350F (180C) oven for 50 to 60 minutes, or until puffed and
golden brown. Serve immediately. Serves 4 to 6.
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