Masala Cauliflower Souffle

caliking

This was something new for me, but a cool and a relatively easy cook. Inspired from a recipe in Saveur.

Steamed the cauliflower until tender. Puree with some leftover feta, homemade "curry" powder, and eggs.

Second pic is on the SBGE - 350F for 30mins.

Last pic - plated with some haricot verts that SWMBO made indoors.

 A nice and somewhat upscale weekend lunch, compared to the sammiches and leftovers we're often left with

theyolksonyou

That sounds good. 

DMW

Where do I sign up? That looks great, care to share your homemade curry powder recipe?

anton

 http://www.reactiongifs.com/wp-content/uploads/2013/06/gourmet-sht.gif

Mattman3969

Hell yes!!! Great lookin meal Cali.  

blind99

Very nice, looks good!

Tinyfish

Fancy and healthy. ..did you hide the bacon inside the cauliflower? 

Chubbs

Man that looks great. Nice job

henapple

caliking

 @DMW - this is from Tandoor by Ranjit Rai. Curry powder is like bbq sauce - a gazillion variations and everyone has their own favorite version. I use this one as a rub or seasoning on meats that will go on the egg, but not for my usual recipes.

paqman

I may try that ☺I see 4 eggs how much cauliflower and feta did you use?

caliking

@paqman -

http://www.saveur.com/article/recipes/cauliflower-and-goat-cheese-soufflés

I doubled the cauliflower and used the yolks from the eggs separated for the whites. It tasted a bit eggy, but I like eggs so I didn't mind. Mine didn't rise very much but were still quite airy and light.

caliking

the link is not posting correctly.

From Saveur #172:

Cauliflower and goat cheese soufflés.

 

SERVES 4

Ingredients

• Unsalted butter, for greasing
• 3 tbsp. finely grated parmesan
• 8 oz. cauliflower florets, chopped
• Kosher salt and freshly ground white pepper, to taste
• 5 oz. plain goat cheese
• ¼ tsp. freshly grated nutmeg
• 3 eggs, plus 5 whites

Instructions

Heat oven to 375°. Grease four 8-oz. ramekins with butter and coat with parmesan; place on a baking sheet and chill. Cook cauliflower in salted boiling water until tender, 4–6 minutes. Drain and transfer to a food processor. Add goat cheese, nutmeg, 3 eggs, salt, and pepper; purée until smooth. Transfer to a large bowl; chill until ready to use. Whip egg whites into stiff peaks in a bowl; in batches, fold whites into cauliflower purée and divide between prepared ramekins. Bake until golden and puffed, about 30 minutes.