This video had some technical difficulties! The whole middle section didn't get recorded, so after the souffles were in the oven, i had to re-explain what I just demonstrated. I was disappointed, but the many mistakes may add some comic relief. I did learn a lot from doing this so next week things should be smoother. I definitely need to find time in my schedule to do this earlier, so that I can submit on time without stress! Hope you enjoy it anyway! Here you go:
Rock-Star Cheesy Cauliflower Souffle with brown butter drizzle!
Can you taste the light and fluffy yumminess already? There are literally tons of easy side dishes you can make with Phili cream cheese; let's face it, cream cheese makes everything taste better! But why not be the rockstar that you are and make something to impress! Souffle has a reputation for being a trickster, but it's actually pretty simple while still adding that WOW factor. Your friends will hug you! You can make this with almost any seasonal veggie or omit them altogether, but I love my vegetables, especially locally-grown organic ones. I chose cauliflower because it has a nice starchy texture like a potato, and it's really good for you too. I like when you can combine something fresh from the garden with staples you already have in your kitchen, like eggs, phili cream cheese, milk, and flour. The Phili cream cheese makes this souffle so creamy and delectable! Go for it, it's so worth it.
Stuff to buy or find in your kitchen:
* one small head of cauliflower ( try the farmers market)
* 1 stick o butter
* 3 tbsp heavy whipping cream
* 2 eggs (separate yolks and whites in separate bowls)
* 1/3 package of Philidelphia cream cheese (about 3 oz)
* 1/3 cup each of cubed or grated gouda and sharp cheddar cheeses ( or any of your choice)
* 5 tbsp of fresh grated parmesan cheese
* 1 cup milk
* 2 tbsp flour
* dashes salt + papper
* 1/2 tsp nutmeg
* 1/2 tsp smoked paprika
* a little fresh thyme and rosemary
* squeeze of lemon
* green onion (for garnish)
* 4 individual souffle dishes
Optional trimmings:
* a few strips bacon (cooked and cooled)
* a dallop of sour creme or creme fraise
The Journey:
1. Preheat oven to 425.
2. Boil or steam cut up cauli's in salted water till tender. I like to add a vegetable bouillon cube to the water for extra flavoring. Drain and set aside.
3. Melt butter in a saucepan, and whisk in the flour, stirring over medium heat until thick. ( Do not let it brown or burn at the bottom of the pan).
4. Meanwhile, warm the milk in another lil pot.
5. Add hot milk to the butter/flour mixture. Add a dash of s + p, and the nutmeg. Stir until smooth and pasty.
6. Stir in your Phili cream cheese, as well as the gouda and greyere cheeses. Yeah baby!
7. Once everything is creamy and well blended, remove from heat and set aside.
8. Puree the cauliflower with the heavy cream, fresh herbs, smoked paprika, lemon juice, and another dash of s + p in a food processor or blender. If you want, you can leave it a lil chunky depending on your taste, but keep in mind the chunks will sink to the bottom of the souffle. Next, mix the puree into the cheese base.
9. Whisk the egg yolks until smooth, and then whisk them into the cheese base.
10. (Here's the part to pay attention to) Beat the egg whites until stiff and frothy, but don't overdo it till they look dry.
11. Gently fold in about 1/3 of the egg whites into your cauliflower mixture.
12. Then fold in the rest of the egg whites sweetly into your cauliflower mixture.
13. Butter your souffle dishes and sprinkle with parm. cheese, coating the dishes.
14. Pour your awesome mixture into the dishes about 2/3 full.
15. Place in the oven, then TURN OVEN DOWN TO 350.
16. Bake for about 30 to 40 minutes or until puffy, lovely, and lightly browned.
17. Serve immediately, and pour in brown butter, or add a spoonful of sour creme, chopped bacon, and green onion.
18. Eat with a spoon, and don't forget to breathe! ;)
Brown butter goodness:
1. Melt 4 tablespoons of butter in a stainless steel pot stirring constantly. The butter will begin to brown with little specks in it.
2. Immediately remove from heat.
3. Add fresh thyme.
Rockstar souffle cheap tricks:
* make sure your souffle dishes have straight sides so it rises nicely
* if you want to enhance the rising of your souffle. You can add a bit of cream of tartar into your egg whites when you beat them. Also make sure your mixing bowl is spotless, and there are no bits of yolk in the whites.
* Keep a close eye on your souffle babies to make sure you don't overcook them.
* eat immediately! You won't be able to wait anyway :)
* Make sure your base mixture has a nice prominent flavor, because the egg whites will dilute it.
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Creamy Spinach Souffle.wmvby DebbieFabre1,556 views
i LOVE listening to music when cooking as well!! I love Jazz ;)
iw974315 2 months ago
how long in the oven??
perfilPERFIL 5 months ago
You're videos are so fun!
I am going to try this recipe!! It looks pretty easy and looks great!
catsandcats 10 months ago
I really want to eat Bianca...........'s souffle
harlemstyxx 10 months ago
rock stars cant make food.
howtoletsplayccrs 1 year ago
Hi. Enjoyed the video. Looks good!
ChaChaDave 1 year ago
Awesome :D
highguypepsi 1 year ago