Cauliflower and Comté Soufflé
45 min 1 serving 375 kcal · 25.5 g proteinLevel: Expert
The nutritionist's note
375 kcal for 25.5 g of protein and 1.6 µg of B12: the soufflé delivers a very filling volume for few calories, because air replaces fat. Cauliflower adds 5 g of fibre and vitamin C.
Ingredients
1 serving
- cauliflower250 g
- eggs2 units · 120 g
- grated Comté25 g
- skimmed milk80 ml
- cornstarch10 g
- nutmeg1 g
Method
- 1
Preheat the oven to 190 °C, lightly grease a ramekin with a little milk, then chill it.
- 2
Steam the cauliflower (250 g) for 15 minutes, drain it thoroughly, then blend it into a fine purée.
- 3
Whisk the cornstarch (10 g) into the cold skimmed milk (80 ml), bring to a simmer while whisking until thickened.
- 4
Off the heat, stir in the cauliflower purée, egg yolks (2), grated Comté (25 g) and nutmeg (1 g).
- 5
Whip the egg whites to firm peaks with a pinch of salt, then fold them in three additions with a spatula, lifting the mixture without knocking out the air.
- 6
Fill the ramekin three-quarters full and bake for 22 minutes without ever opening the oven door.
- 7
Serve immediately: a soufflé collapses within 3 minutes.
Nutrition facts
per serving
| Energy | 375 kcal |
|---|---|
| Protein | 25.5 g |
| Carbohydrates | 20 g |
| Fat | 19.5 g |
| Fibre | 5 g |
| Iron | 2.5 mg |
| Vitamin B12 | 1.6 µg |
Potential allergens
- eggs
- lactose
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