Purple Cauliflower Soufflés
I don’t know about you but this winter has been a bit of a drag! It’s made me feel dull and uninspired. So much so I haven’t been motivated to do anything. It’s been all I can do to go to work, get my kid to school and just exist. No fun!
Spring is here now and I have a slightly renewed spirit! With each warmer day I am excited to just do! More importantly I feel like getting back to the things I enjoy the most, one of those things being this blog. To kick off Spring I thought I’d share an experiment that turned out really tasty and was pretty darn easy.
It all started with walking past the cauliflower. Addison and I love roasted cauliflower and I always see the funky orange and purple varieties and think about trying them. Addison loves purple so when I suggested let’s roast purple cauliflower, shockingly instead of the usual “Eeewh!” I get when suggesting something new to eat, she said “Yes!”
I think I could have added a bit more seasoning but if you give this recipe a whirl let me know what you tried! Admittedly these are not classic soufflés because there is no bechamel sauce. Maybe some would call these more of a crustless quiche but I treated the eggs like you would in a making a soufflé therefore that is what I called them. Plus I just like the word Soufflé! Enjoy.
Purple Cauliflower Soufflés
makes 4 individual servings
4, 6 oz. glass custard dishes
1/3 head of purple cauliflower, cleaned and cut into florets
1/2 onion, cut into large pieces
1 celery stalk, cut into 1/2 pieces
salt and pepper
All-Purpose Seasoning (I use Table Mountain)
1 T. avocado oil
1 T. butter
1/2 c. panko crumbs
1/2 c. grated Gruyere
3 duck eggs (4 chicken eggs), separated and room temperature
pinch of salt
Toss the veggies with the avocado oil and seasonings and roast at 425 degrees fahrenheit for about 20 minutes. While roasting the veggies, place the custard cups on a baking sheet (I used by pizza pan) and generously butter each dish. Distribute the panko crumbs evenly among the dishes. Then top each with the grated cheese. Set aside until the vegetables are done roasted and have cooled slightly. Distribute the veggies into the dishes. I had some veggies left over and I just ate them right there while standing in the kitchen. I love roasted vegetables!
Beat the egg whites with a pinch of salt until quite stiff. Fold the whites in with the yolks.
Gently pour the mixture into each custard cup. As you can see mine are a bit too full so I think 3 chicken eggs would probably be just fine instead of four.
Bake at 375 degrees fahrenheit for 15 to 20 minutes. Serve hot! Mine tasted good with a nice glass of Syrah.
March 22, 2014
This entry was posted in breakfast, brunch, Duck eggs, egg dish and tagged duck eggs, purple cauliflower, roasted vegetables, Souffle.