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Author Notes: Breakfast for dinner, you bet ya. I remember as a child watching Graham Kerr make omelets. I got a chance to see him do it again once I had learned to cook. It was like PBS classics or something. Never the less I made the omelet. I didn't really like it. I did like the idea of what he did though. I also really like Kaiserschmarrn, the Viennese dessert pancake. I make David Bouley's version at Christmas and just love it. This is some weird combination of the above that just works, it is souffle but not souffle. I think it is best with really crusty bread and nothing else. It is almost a course to itself. - thirschfeld —thirschfeld
Food52 Review: This is the stuff that food fantasies are made of. The creamy, dense pudding-like soufflé suspends the cauliflower puree, which is bound on top by a thin layer of gruyere. The flavors of the cauliflower, cream, eggs, and cheese are well-balanced, and the spices are distinct enough that you taste them, yet light-handed enough that they keep in the background. Nutmeg goes very nicely with curry, cayenne, and white pepper. The kosher salt and white pepper could be added to taste with the other spices to the béchamel, or sprinkled on the top with the cheese. - SallyCan —The Editors
head of cauliflower, steamed until tender and cooled
cup heavy cream
tablespoons all purpose flour
tablespoons unsalted butter, plus more for the pan
cup hot whole milk
cup gruyere grated
pinch of nutmeg
teaspoon curry powder
fresh ground white pepper
large eggs, seperated, whites whipped until stiff
- Preheat the oven to 400 degrees.
- Combine the cauliflower and the cream in a food processor and puree until it is as smooth as you an get it.
- To make the bechemel sauce place a sauce pan over medium heat and melt the butter. Add the flour and continually stir until you have a paste. Keep stirring so it doesn't brown. Once it smells like popcorn add the hot milk while whisking. Be careful it can splatter violently so make sure the milk is very hot.
- Add the curry, cayenne and nutmeg. Bring it to a boil to thicken it.
- In the bowl with the yolks whisk them to combine them. Add a 1/4 cup of the hot bechemel and whisk to temper the eggs. Add the rest of the bechemel and whisk. Add the cauliflower puree and whisk again.
- Add 1/2 a cup of the gruyere and stir until it is melted. Add a third of the stiff egg whites and fold them into the batter. Add the rest and fold them in until you see no streaks of whites.
- Butter a 8 inch enameled or non-stick skillet. Add the batter, top with the remaining cheese and bake for 20 minutes or until the top is browned and it is set in the middle. Serve immediately
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Cauliflower Recipe