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He blew cauliflower

He blew cauliflower

I had to call this souffle Souffle from leftovers, because I only made it from leftovers and it really turned out good.

  • cauliflower scraps
  • 2 slices of ham or any other preparation
  • 2 boiled potatoes
  • 3 eggs
  • 3 tablespoons sour cream
  • 100 g mozzarella or cheese
  • salt pepper
  • a little nutmeg
  • 2 tablespoons butter

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Cauliflower Puff:

I put the ham on the grill for a few minutes, then I cut it into juliennes.

In a yena tray greased with butter I put half the amount of finely chopped cauliflower, half the amount of diced boiled potatoes, spices. Next is the ham, the rest of the cauliflower and the potato, above the mixture of eggs, sour cream and spiced cheese.

I kept it in the oven for 30 minutes until it browned on top and I served it hot. It is delicious!


Cauliflower au gratin in the oven & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of cauliflower au gratin It is perfect for those who are not friends with this vegetable, so me. I don't like cauliflower unless it's pickled, but I know it's healthy and I try to eat it more often. I did some time ago the pizza with cauliflower top and I tell you with my hand on my heart that I liked it. I think it was the first if when I first ate cauliflower with pleasure. As a child, my mother used to eat cauliflower or breaded cauliflower, but every time I sneaked in and didn't eat it. In time, she got used to the idea and didn't even tell me I had to eat it.

Now that I'm a big man, I try to educate myself to eat as many vegetables as possible, especially the ones I avoided as a child. I succeeded brilliantly with peas. I didn't like it at all, and now it's very often present in my diet and I really like it. The other day my mother had brought me a big and beautiful cauliflower, wanting to put it in a dish. As my mother is present with me almost daily because she helps me with the little one, she cooks with me very often. Trying to get over the cauliflower phobia, I thought of making it au gratin.

If I can't eat it with cheese sauce either, it's clear that I have no chance to get used to its taste. Determined to try the au gratin cauliflower recipe, I put the cauliflower in boiling water until it stopped. It does not have to be completely cooked, but it must be lightly cooked. I then let it drain well and switched to the sauce. I made a bechamel in which I add cheese at the end. Because I am a big fan of cheese and to mask the taste of cauliflower, I added a fairly large amount. But you can put less cheese.

The sauce turned out as good as I could simply eat it as such or with some fresh vegetables. I poured the sauce over the cauliflower he had put in a tray and sprinkled breadcrumbs on top. I used a granulated breadcrumbs to give a little texture to the dish. I put the tray in the oven and the surprise. I got the best cauliflower au gratin in the world. So good that I ate with pleasure and full. If I liked it, I am convinced that you will love this recipe too. You can serve it as such with salad or as a garnish for meat and fish.


Cauliflower au gratin in the oven & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of cauliflower au gratin It is perfect for those who are not friends with this vegetable, so me. I don't like cauliflower unless it's pickled, but I know it's healthy and I try to eat it more often. I did some time ago the pizza with cauliflower top and I tell you with my hand on my heart that I liked it. I think it was the first if when I first ate cauliflower with pleasure. As a child, my mother used to eat cauliflower or breaded cauliflower, but every time I sneaked in and didn't eat it. In time, she got used to the idea and didn't even tell me I had to eat it.

Now that I'm a big man, I try to educate myself to eat as many vegetables as possible, especially the ones I avoided as a child. I succeeded brilliantly with peas. I didn't like it at all, and now it's very often present in my diet and I really like it. The other day my mother had brought me a big and beautiful cauliflower, wanting to put it in a dish. As my mother is present with me almost daily because she helps me with the little one, she cooks with me very often. Trying to get over the cauliflower phobia, I thought of making it au gratin.

If I can't eat it with cheese sauce either, it's clear that I have no chance to get used to its taste. Determined to try the au gratin cauliflower recipe, I put the cauliflower in boiling water until it stopped. It does not have to be completely cooked, but it must be lightly cooked. I then let it drain well and switched to the sauce. I made a bechamel in which I add cheese at the end. Because I am a big fan of cheese and to mask the taste of cauliflower, I added a fairly large amount. But you can put less cheese.

The sauce turned out as good as I could eat it simply as such or with some fresh vegetables. I poured the sauce over the cauliflower he had put in a tray and sprinkled breadcrumbs on top. I used a granulated breadcrumbs to give a little texture to the dish. I put the tray in the oven and the surprise. I got the best cauliflower au gratin in the world. So good that I ate with pleasure and full. If I liked it, I am convinced that you will love this recipe too. You can serve it as such with salad or as a garnish for meat and fish.


Ingredient puffed cauliflower

  • 1 cauliflower of about 1 kg
  • 400 ml of milk
  • 3 eggs
  • 2 tablespoons flour
  • 50 grams of butter, pepper, nutmeg
  • 30-40 grams of parmesan or cheese for gratin (optional)
  • 2 tablespoons breadcrumbs for wallpaper shape and sprinkled on top

How to prepare cauliflower soufflé

1. Cauliflower cleaned, washed and broken into small, even bunches, boil in salted water.

2. Turn on the oven and set it at 190 degrees Celsius. Prepare a round heat-resistant shape & # 8211 or several individual round shapes (ramequins) & # 8211 by greasing it with butter (a small amount of the total recommended 50 grams) and lining it with breadcrumbs.

Preparation of the basic sauce

3. Heat the rest of the butter in a saucepan (until it melts). Add the flour (I also added the pepper and nutmeg together with the flour, considering that they will release their flavor better). Stir quickly enough to absorb the fat.

3. Quench with hot milk and boil one S.O.S bechamel thick, to which the taste of salt suits.

Blower assembly

4. In order to be able to assemble the soufflé, first drain the cauliflower well. It should be boiled more & # 8222al dente & # 8221.

5. Incorporate the yolks into the already partially cooled bechamel sauce, mixing well.

6. Separately, beat the egg whites with a pinch of salt.

7. Add the egg whites and mix with vertical, wrapping movements.

8. Pour in the form prepared in point 2 a quantity of bechamel with eggs, sufficient to cover its bottom.

9. The next step to complete the soufflé: on top of the basic sauce in the form, arrange the bunches of cauliflower, well drained of water.

10. Cover the cauliflower with the rest of the sauce and sprinkle with breadcrumbs and here, the soufflé is already ready assembled.

Baking the soufflé

11. Shape with the blower assembled in the preheated oven at 190 ° C. When browned (about half an hour, during which time the oven door will not open in any form) can be served immediately, hot.

12. Optionally, the soufflé can be sprinkled with a little cheese & # 8211 cheese, parmesan etc & # 8211 in which case it is reintroduced for a few minutes in the oven, for au gratin. I put some slices of cheese a bit dry, out of the desire to use any leftover cheese, because I actually hate food waste.

I posted the final picture at the beginning, now I offer you a section of this exceptionally tasty cauliflower soufflé. Keep in mind, however, that in order to be able to portion it into beautiful slices / portions, you have to let it cool down, so that it is barely warm. The most frothy, airy, however, will be immediately after you take it out of the oven, hot.


Cauliflower puff & # 8211 ready to bake

Breath, here is a word that arouses many fears! We are used to being afraid of soufflé, but it is nothing but a simple dish, with a very pleasant texture, frothy and airy. Referring to today's recipe, I can foam that a puff cauliflower is also very tasty. Of course, for those who like cauliflower. For me, a cauliflower soufflé is a delightful dish, which I have been enjoying with pleasure since I was a child and it made me my grandmother. He's full enough, I don't need anything with him, possibly a spoonful of cream or yogurt.

But let's see how this souffle is made! The following recipe is not as pretentious as the soufflé recipe chocolate or of walls. If left a little at the end, it will be tasty anyway and will have a good texture thanks to the added bunches of cauliflower. It is a happy first step for any beginner who wants to master the art of the soul at some point. I am convinced that after reading the recipe and seeing how simple it is, you will have fun thinking that you were once afraid of the wind.


How to prepare the recipe for cauliflower soufflé

First of all, start with cauliflower (I used a large head), which I washed and broke into small pieces that I boiled for 10 minutes in salted water (it's ok if it doesn't boil completely cauliflower because it also bakes in the oven).

Meanwhile, prepare the soufflé mixture:

1. Cut the onion into cubes and cook in 2 tablespoons of oil, then when it becomes translucent add 2 cloves of peeled and sliced ​​garlic, which are cooked for 2 minutes with the onion.

2. In a saucepan melt 100g of butter with 2 tablespoons of oil (I used olive oil). Add oil to prevent the butter from burning.

3. Over the melted butter, add the flour little by little, and mix well with a whisk (a thick brown paste will form), and when the paste is homogeneous, it is time to take the pan off the heat and leave it for 5 minutes. cooled it.

4. Incorporate the eggs one by one in the flour and butter mixture, use a whisk to mix the composition well, then add the cooking cream and mix until a homogeneous composition is obtained. Add salt, ground black pepper and onion with hardened garlic.

Now let's put the soufflé on the tray and put it in the oven. Grease a slightly deep pan with butter (I used a round one 20cm in diameter and about 5cm high), then put in the pan the boiled pieces of cauliflower (drained well of water) and over the cauliflower put 4-5 small cubes of butter , but in the end cover everything with the soufflé mixture.

Bake the cauliflower soufflé for 45-60 minutes at 180 degrees Celsius until a golden brown crust forms on top.


How to prepare cauliflower for cauliflower soufflé

The cauliflower is cut into small bunches and washed very well under a stream of cold water, to remove all dust particles or any small insects that hide in these bouquets. Subsequently, the cauliflower will be boiled in a bowl with water and a pinch of salt.

How to mount cauliflower soufflé

After they have boiled enough, the cauliflower bunches will be placed neatly in a baking tray, which will be previously greased with butter. In a large bowl, beat the three eggs and then mix with the cream. The cheese will be put on the grater, and the chicken ham will be cut into cubes or small strips.

Sprinkle the ingredients on top of the cauliflower from the heat-resistant tray, then pour the 400 grams of cream on top. Finally, add a little more grated cheese to brown nicely on top while baking the cauliflower soufflé.

How to bake cauliflower soufflé

Preheat the oven to 200 degrees Celsius, then put the cauliflower soufflé in the oven over medium heat for about 30 minutes. The result will be delicious and beautifully browned! Sprinkle chopped fresh greens on top, and the cauliflower soufflé recipe is ready and can be served immediately!


Ingredient puffed cauliflower

  • 1 cauliflower of about 1 kg
  • 400 ml of milk
  • 3 eggs
  • 2 tablespoons flour
  • 50 grams of butter, pepper, nutmeg
  • 30-40 grams of parmesan or cheese for gratin (optional)
  • 2 tablespoons breadcrumbs to form wallpaper and sprinkle on top

How to prepare cauliflower soufflé

1. Cauliflower cleaned, washed and broken into small, even bunches, boil in salted water.

2. Turn on the oven and set it at 190 degrees Celsius. Prepare a round heat-resistant shape & # 8211 or several individual round shapes (ramequins) & # 8211 by greasing it with butter (a small amount of the total recommended 50 grams) and lining it with breadcrumbs.

Preparation of the basic sauce

3. Heat the rest of the butter in a saucepan (until it melts). Add the flour (I also added the pepper and nutmeg together with the flour, considering that they will release their flavor better). Stir quickly enough to absorb the fat.

3. Quench with hot milk and boil one S.O.S bechamel thick, to which the taste of salt suits.

Blower assembly

4. In order to be able to assemble the soufflé, first drain the cauliflower well. It should be boiled more & # 8222al dente & # 8221.

5. Incorporate the yolks into the already partially cooled bechamel sauce, mixing well.

6. Separately, beat the egg whites with a pinch of salt.

7. Add the egg whites and mix with vertical, wrapping movements.

8. Pour in the form prepared in point 2 a quantity of bechamel with eggs, sufficient to cover its bottom.

9. The next step to complete the soufflé: on top of the basic sauce in the form, arrange the bunches of cauliflower, well drained of water.

10. Cover the cauliflower with the rest of the sauce and sprinkle with breadcrumbs and here, the soufflé is already ready assembled.

Baking the soufflé

11. Shape with the blower assembled in the preheated oven at 190 ° C. When browned (about half an hour, during which time the oven door will not open in any form) can be served immediately, hot.

12. Optionally, the soufflé can be sprinkled with a little cheese & # 8211 cheese, parmesan etc & # 8211 in which case it is reintroduced for a few minutes in the oven, for au gratin. I put some slices of cheese a bit dry, out of the desire to use any leftover cheese, because I actually hate food waste.

I posted the final picture at the beginning, now I offer you a section of this exceptionally tasty cauliflower soufflé. Keep in mind, however, that in order to be able to portion it into beautiful slices / portions, you have to let it cool down, so that it is barely warm. The most frothy, airy, however, will be immediately after you take it out of the oven, hot.


How to prepare the recipe for cauliflower soufflé

First of all, start with cauliflower (I used a large head), which I washed and broke into small pieces that I boiled for 10 minutes in salted water (it's ok if it doesn't boil completely cauliflower because it also bakes in the oven).

Meanwhile, prepare the soufflé mixture:

1. Cut the onion into cubes and cook in 2 tablespoons of oil, then when it becomes translucent add 2 cloves of peeled and sliced ​​garlic, which are cooked for 2 minutes with the onion.

2. In a saucepan melt 100g of butter with 2 tablespoons of oil (I used olive oil). Add oil to prevent the butter from burning.

3. Gradually add flour over the melted butter, and mix well with a whisk (a thick brown paste will form), and when the paste is homogeneous, it's time to take the pan off the heat and leave it for 5 minutes. cool it.

4. Incorporate the eggs one by one in the flour and butter mixture, use a whisk to mix the composition well, then add the cooking cream and mix until a homogeneous composition is obtained. Add salt, ground black pepper and onion with hardened garlic.

Now let's put the soufflé on the tray and put it in the oven. Grease a slightly deep pan with butter (I used a round one 20cm in diameter and about 5cm high), then put in the pan the boiled pieces of cauliflower (drained well of water) and over the cauliflower put 4-5 small cubes of butter , but in the end cover everything with the soufflé mixture.

Bake the cauliflower soufflé for 45-60 minutes at 180 degrees Celsius until a golden brown crust forms on top.


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