Three Cheese Cauliflower [soufle Kounoupithiou]

Submitted by Searid

"Any pointers would be great, this is the first time I've written up a recipe - so any advice, anything I should add, omit, et. Al would be much appreciated. This is a Greek side dish, which actually can make a nice main course as well. If cauliflower isn't really you bag, you can replace it with broccoli. I got this recipe, along with a few other ones, from a file a friend of mine sent me. It's surprisingly good, and filling."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 8

ingredients

• 1511.82 g cauliflower
• 946.36 ml whole milk
• 4.92 ml salt
• 1.23 ml nutmeg (to 1/2 tsp)
• 59.16 ml cornstarch (to 5 tbsp)
• 2 eggs
• 113.39 g gruyere cheese
• 113.39 g gouda cheese, grated
• 113.39 g pecorino cheese (or Kefalotyri)

directions

1. Preheat oven to 350°F.
2. Mix together the three cheeses together. I've found that a regular zip lock bag works best.
3. Wash and trim the core and leaves off of the head of cauliflower.
4. Cut into medium-sized pieces, and boil in well-salted water for 10 minutes. Drain and set to the side.
5. Heat 3 cups of milk over medium-low heat in a saucepan. Mix in the salt, pepper, and nutmeg. Do not let mixture boil.
6. Beat together the remaining milk (1 cup), eggs, and cornstarch.
7. When the milk mixture (step 5) starts to steam, add in the beaten egg mixture, whisking continuously to avoid a boil.
8. Once sauce thickens, remove from head and stir in roughly 2/3 of the mixed cheeses.
9. Spread cauliflower across the bottom of a 13"x10" pan. Pour sauce over evenly, and sprinkle with the remaining cheese.
10. Bake for 40-45 minutes.

Reviews

[Chef Ferrari]

My mom used to make this recipe when I was a kid. It's a really good substitute four potatoes, which are too starchy. I'm gonna make a few adjustments, just because I'm dieting right now... Oh, by the way, It's usually hard to appreciate cauliflower (it's so tastless!) but this dish is adorable, so thanks a bunch! PS: My mom would sometimes substitute cauliflower for mashed chayotes, which also taste like nothing, and the dish was still a success at home (less starch, more nutritious than potato soufle). :D