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Cauliflower souffle
1 serving
Peel the cabbage from the leaves, wash, pour hot salted water and cook until tender. Then drop into a colander and wipe through a sieve. Spit the flour in butter, add milk, egg yolks and whipped protein to it. Put the resulting mixture in cabbage, salt and mix. Put everything in a saucepan greased with oil, and put it, in turn, in a large saucepan with boiling water. Cook until the mixture thickens. The finished soufflé should easily separate from the pan.
Peel the cabbage from the leaves, wash, pour hot salted water and cook until tender. Then drop into a colander and wipe through a sieve. Spit the flour in butter, add milk, egg yolks and whipped protein to it. Put the resulting mixture in cabbage, salt and mix. Put everything in a saucepan greased with oil, and put it, in turn, in a large saucepan with boiling water. Cook until the mixture thickens. The finished soufflé should easily separate from the pan.
cauliflower - 1 kg, butter - 1 tbsp. spoon, flour - 2 tbsp. spoons, eggs - 2 pcs., milk - 1 cup, salt to taste
