The Cauliflower and Provolone Soufflé is truly delicious and given that it is a very rich dish, it can also become a main course. Ideal for winter evenings, when you need something warm, but equally good at room temperature, if served at a buffet. With the same ingredients, you can also prepare many casseroles, simply changing the type of vegetable: a really easy recipe suitable even for less experienced cooks. If you don’t like provolone, you can easily replace it with the cheese of your choice, such as taleggio, brie, or fontina, in short, the choice is yours because the result will still be delicious. Due to my dietary issues, I did not use butter but extra virgin olive oil, but you can try it with butter if you want.
If you like casseroles to eat hot, then don’t miss the next recipes:
- Preparation time: 15 Minutes
- Portions: 6/8 servings
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 28.2 oz cleaned cauliflower
- 5.3 oz provolone
- 1/2 cup yogurt
- 1.8 oz grated parmesan
- 3 eggs
- 2 tbsp breadcrumbs
- 1.8 oz extra virgin olive oil
- to taste salt and pepper
Tools
- 1 Cake Tin
- 1 Saucepan
- 1 Immersion Blender
How to prepare the Cauliflower and Provolone Soufflé
Cut the cauliflower into pieces, remove all impurities, leave it to soak for a few minutes, rinse it thoroughly under running water, and drain it.
Boil water in a large saucepan, add the cauliflower pieces, and let them cook for about 15/20 minutes, until they are well softened.
Once cooked, remove it from the water with a slotted spoon and place it inside a tall and narrow container (I used a glass pitcher for this). Now, using an immersion blender, blend it well until you obtain a smooth mixture.
In a large bowl, pour the eggs, yogurt, a pinch of salt, and mix these initial ingredients.
Next, add the extra virgin olive oil, the cauliflower purée, and continue mixing.
Finally, incorporate the coarsely grated parmesan and provolone, and the breadcrumbs.
Brush the bottom of a cake tin with a little oil, with a diameter of 9/9.5 inches, sprinkle with some breadcrumbs, rotating the pan to remove the excess, and pour in the cauliflower and cheese mixture.
Level well with a spatula, distribute more breadcrumbs on the surface, and finally drizzle with some oil. Preheat the oven to 356°F, and bake for about 40/45 minutes, or until the soufflé is nicely golden.
Serve your Cauliflower and Provolone Soufflé hot, just out of the oven and removed from the mold. Even served cold, perhaps during a buffet, it’s not bad at all.
Tips and Storage
The soufflé keeps well in the refrigerator for a good three days, but as always, I recommend storing it in an airtight container.
You can freeze it either raw or cooked, so you have a supply on hand when needed.
If you don’t like the type of cheese I used, feel free to use the one you prefer, maybe even brie, because the soufflé will still be delicious.
Do you prefer a more intense flavor? Then you can substitute extra virgin olive oil with butter.
