Suffle di Cavolo, or Cauliflower Soufflé, is a comforting baked dish of tender mashed cauliflower mixed with a heavenly béchamel sauce, mixed with layers of sautéed sliced zucchini and halved cherry tomatoes. Of course in true Italian style, a mixture of cheeses and breadcrumbs are involved as well. This dish can also be made with mashed potatoes, but the lighter, lower carb cauliflower version is hard to beat. A slice of this soufflé as a first course, or served alongside your favorite steamed green vegetable as a vegetarian main course, anyway you serve this home-style Italian dish it will be hard not to crave a second helping.
Mise en Place for the Souffle
(To view the recipe click on the blue title of the blog post above*)
Suffle di Cavolo
Ingredients:
- * Recipe Courtesy of Mami Camilla Cooking School*
- 1 head of cauliflower
- 4 eggs
- 2 zucchini, thinly sliced, lengthwise
- 2 tablespoons olive oil
- 200 grams cherry tomatoes, sliced
- ½ cup fresh parsley, chopped
- 3 slices Swiss cheese
- ½ cup Parmesan cheese, grated
- Salt
- Fine ground pepper
- Béchamel sauce*
- Butter
- ½ cup breadcrumbs
Directions:
- For the béchamel sauce: Add 4 tablespoons of all-purpose flour to 50g of melted butter; constantly stirring with a wooden spoon. Slowly whisk in ½ liter of whole milk over low heat and cook until the sauce is thick. Add in a pinch of nutmeg, salt and pepper.
- Pre-heat oven to 350 degrees. Rinse and cut caulifower into small 1-inch pieces. Cook in salted boiling water, until very soft and tender. Drain; allow to cook to room temperature and then mash the cooked cauliflower with a potato masher, or a fork.
- Meanwhile, in 10-inch frying pan, heat oil over high heat, about 1 minute. Add sliced zucchini; sauté until nicely brown on both sides, about 5 minutes. Remove from pan; drain on paper towel; set aside.
- Grease a bundt pan with butter. Sprinkle bottom and sides with breadcrumbs; set aside. In a large bowl, put the béchamel saue. Add the mashed cauliflower; add eggs mix well. Spoon half cauliflower mixture into mold, distributing it evenly. Create separate layers of zucchini, tomato slices, Swiss cheese (torn to fit) and parsley.
- Sprinkle lightly with pepper and grated Parmesan cheese. Add remaining cooked cauliflower, distributed evenly. Press lightly with fingers to compact vegetable layers.
- Bake 25 minutes; remove from oven; let cool 10 minutes. Turn out of pan; slice and serve.
Tagged: cauliflower, cauliflower souffle, cherry tomatoes, culinary school, externship, Italy, Mami Camilla cooking school, Parmesan cheese, Sorrento, souffle, swiss cheese, zucchini
This is a true inspiration! I just purchased a lovely head of cauliflower and was tempted to do the usual oven roast. Now I know what to do instead. Lucy is here and we have been testing recipes (LC misses you) and this will be one for us to try tomorrow.
Can’t wait to have my running buddy back! And to hear all about the exciting adventures of Miss Scarlett and Leanne….
Wonderful Karen! I really liked this recipe–the addition of cherry tomatos and zucchini was very unique, and tasty. Let me know what you and Lucy think!
(I miss testing with the LC family as well; looking forward to starting it back up in mid-July when I return to Atlanta.)
Leanne and Miss Scarlett are in Florence right now, lucky ones! Sounds like they are having a blast…how can you not, right?
Much love to you all,
Anna