Blomkåls gratin (Cauliflower Soufflé)

This is a traditional Danish recipe I modified to use as the September Cooking Challenge with my Surfing Sisters ladies. I love it and it is one of my favorite Danish inspired dishes! Keep in mind it isn't a true "French style" Souffle. So you don't need a special souffle dish to make it. Any casserole dish with at least 2 inch sides will do. I only use cauliflower and leave out the ham. I plan to try the version with broccoli sometime in the next couple of weeks. I added that substitution for our challenge so I know there are a whole lot of cauliflower haters out there and I didn't want to leave them out.




Blomkåls gratin (Cauliflower Soufflé)

75 g(1/2 cup) flour
4 dl ( 1 ¾ cups) milk
25 g (1oz. Or 1 ¾ Tbsp.) butter
4 egg yolks
4 egg whites
½ tsp. Salt
¼ tsp. Pepper
400g (2 cups) fresh cauliflower (or broccoli) florets
150 g (5.5 oz.) cut strips of ham (can leave this out for vegetarian option)
unseasoned breadcrumbs


Place milk in a thick-bottomed saucepan and add flour. Stir briskly with a whisk until the flour is dissolved. Over low-medium heat continue stirring until the mixture thickens, then add the butter. Remove from heat and allow to cool slightly. Add one egg yolk at a time and stir well between each. Cut cauliflower into small florets. Add the cauliflower, salt, and pepper to the milk and flour mixture.

Whip the egg whites until you get very stiff peaks (you can turn the bowl upside down and they don't move). Gently fold them into the mixture. Do not stir or mix. This can deflate the egg whites. Butter the sides of a 2 liter (2 quart) baking dish. And coat with breadcrumbs. The pan can be round or square-ish and preferably glass or ceramic. Pour in the batter.

Place in a preheated oven 175 C ( 350 F) and bake for 1 hour. Try and resist opening the oven door to avoid deflating the souffle!

Serves 4.