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Categories:Viewed: 4 - Published at: 3 years ago
Ingredients
- 1 head of cauliflower - washed and rough chopped without the big stems
- 1 can artichoke hearts - drained and squeezed to remove excess liquid
- 1 1/2 a" 2 cups chicken stock - store bought / low sodium if possible
- 2 whole eggs beaten
- 1 cup half and half
- 1 cup good quality grated parmesan
- sea salt and pepper to taste
- 8 - 1/2 cup ramekins. Buffet Party Style: Use one 4 cup deep oven casserole dish
Method
- Heat oven to 350 degree
- Place cleaned and chopped cauliflower in a pot and cover with chicken stock just until the liquid reaches the top of cauliflower.
- Bring to a boil and reduce heat to a gentle boil until cauliflower is very tender, about 10 minutes
- In a food processor with metal blade, place the cauliflower and half the artichokes with just enough liquid to puree.
- This will be done in 2 batches so as not to over fill the processor bowl.
- Return cauliflower mixture to a clean bowl and repeat until all cauliflower is pureed.
- Set aside about 1 cup of the puree.
- Remove the extra liquid from the pot and return the cauliflower and artichoke puree to the pot and turn heat on medium low.
- In small amounts, add the set aside puree to the beaten egg and mix; this will temper the egg so it doesnat scramble when you add it to the pot of puree mixture.
- To the puree in the pot, add the half and half, cheese, and egg mixture and stir vigorously until well blended.
- Season with salt and pepper
- Pour into ramekins or small soufflA bowls.
- Place the ramekins on a baking pan and fill baking pan with warm water until it cover one-third of the ramekin.
- This is your water bath to keep the soufflA moist during cooking.
- Bake on middle rack until a toothpick can be inserted and removed clean, about 30 minutes.
- If cooking one large, cooking time will take about 45 minutes
