Three Cheese Cauliflower [soufle Kounoupithiou] |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Any pointers would be great, this is the first time I've written up a recipe - so any advice, anything I should add, omit, et. Al would be much appreciated. This is a Greek side dish, which actually can make a nice main course as well. If cauliflower isn't really you bag, you can replace it with broccoli. I got this recipe, along with a few other ones, from a file a friend of mine sent me. It's surprisingly good, and filling. Ingredients:
3 1/3 lbs cauliflower |
4 cups whole milk |
1 teaspoon salt |
1/4 teaspoon nutmeg (to 1/2 tsp) |
4 tablespoons cornstarch (to 5 tbsp) |
2 eggs |
1/4 lb gruyere cheese |
1/4 lb gouda cheese, grated |
1/4 lb pecorino cheese (or kefalotyri) |
Directions:
1. Preheat oven to 350°F.
2. Mix together the three cheeses together. I've found that a regular zip lock bag works best.
3. Wash and trim the core and leaves off of the head of cauliflower.
4. Cut into medium-sized pieces, and boil in well-salted water for 10 minutes. Drain and set to the side.
5. Heat 3 cups of milk over medium-low heat in a saucepan. Mix in the salt, pepper, and nutmeg. Do not let mixture boil.
6. Beat together the remaining milk (1 cup), eggs, and cornstarch.
7. When the milk mixture (step 5) starts to steam, add in the beaten egg mixture, whisking continuously to avoid a boil.
8. Once sauce thickens, remove from head and stir in roughly 2/3 of the mixed cheeses.
9. Spread cauliflower across the bottom of a 13 x10 pan. Pour sauce over evenly, and sprinkle with the remaining cheese.
10. Bake for 40-45 minutes.
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