I saw this purple cauliflower in the market and it called out to me. Seriously, how could I not pick it up, admire it’s color and reflect on it’s unique taste? I love cauliflower, but did purple cauliflower taste different than the milky white cauliflower we all know and love? Well…some of us love. I definitely love.
I grabbed it and went home. I didn’t steal it; I paid incase you were wondering! I was anticipating lightly covering it in olive oil, sea salt and pepper and roasting it. Perhaps drizzling a reduced balsamic on top too. I thought about making a frittata or a savory tart. I thought these were all good options and all warm and enjoyable but I had an insatiable need to find a recipe that challenged me.
I’ve never made a souffle, not a chocolate souffle or cheese souffle. My first souffle? A purple cauliflower souffle. It was a good choice and I can only hope you think so as well!
The recipe for this purple cauliflower souffle is incredibly simple and works for many different vegetables. You could try zucchini, broccoli, carrot or green peas. I just loved how light the souffle was and how delightful the lemon zest scented the air. It would pair perfect with a salad; a good choice for lunch or dinner! Guaranteed.
Nutritional perks –
- Cauliflower – good source of riboflavin, protein and magnesium. a very good source of dietary fiber, Vitamin C, K and B6 and folate.
Eggs – good source of riboflavin and Vitamin B12. a very good source of protein.
Purple Cauliflower Souffle
adapted from CookingLight Magazine, Dec. 2001 Issue
– 3/4 lb. purple cauliflower, finely chopped
– 1/2 cup whole wheat flour
– 1 1/2 low fat milk
– 1/2 cup nonfat Greek yogurt or 2% Greek yogurt
– 1 Tbs grated lemon zest
– 3/4 tsp sea salt
– 3 large egg yolks
– 6 large egg whites
Cook purple cauliflower in boiling water until tender. Remove and allow to cool to room temperature on a paper towel.
Combine flour and milk in a medium sauce pan and stir well. Bring to a boil and cook one minute, always stirring. Reduce heat to medium-low. Stir in yogurt, lemon zest, salt and yolks. Cook one minute until thick. Pour into a large bowl and stir in cauliflower.
In a separate bowl, beat the eggs whites with an electric mixture until stiff peaks form. Gently stir 1/3 egg white mixture into cauliflower mixture. Fold the remaining egg whites into the cauliflower mixture.
Gently spoon mixture into a casserole dish and bake for 40 minutes.
Serve immediately and enjoy it’s toasty top, specks of purple cauliflower and lemon zest. You will find it’s light texture and flavor refreshing! So, does it taste similar to white cauliflower? I believe it does!