Name: Broccoli Souffle
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 persons
Cuisine: Caribbean
Ingredients: Nonstick Cooking Spray; 2 cups Water; 1 medium head Broccoli cut into florets stems peeled and diced; 3 large Egg Whites; 3 large Egg Yolks; 3 tablespoons Butter; 4 tablespoons Almond Flour divided; 1/2 teaspoon Kosher Salt; 1/4 teaspoon Black Pepper; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; 1 1/2 cups Almond Milk; 1/2 teaspoon Xanthan Gum; 2 cups shredded Cheddar Cheese; 1/2 teaspoon Mustard Powder

Two ramekins of Broccoli Souffle with brocolli on the side

Close up shot of a fork full of Broccoli Souffle

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As Seen On

The term souffle comes from the French term soufflér, which means to puff. Although historians believed souffle existed before the 18th century, the recipe was refined by Marie-Antoine Carême. Marie began cooking for the elite in Paris, which gave her access to newer ovens. These ovens were powered by air rather than coal, allowing souffle to rise ideally. As a result, scuffles became the "it" dish in fine dining restaurants during the early 1900 and mid-20th centuries. They are still popular today. New versions of souffle, such as broccoli souffle, have even started popping up.

This Broccoli Souffle is light, airy, savory, and delicious. First, broccoli is steamed until tender; then, it is mixed into the base of the souffle batter. Next, whipped egg whites are carefully folded into the souffle batter to make it light and airy before being baked until golden brown and delicious.

Tip: Let the egg yolks and egg whites sit at room temperature for 30 minutes before making the souffle.

What makes a soufflé fluffy?

The egg whites make the souffle fluffy. This is why they must be carefully whisked to stiff peaks to maintain their volume and create the perfect souffle.

Can you make souffles ahead of time?

Yes, you can make souffles ahead of time. Make the souffle and fill the ramekins, but do not bake them. Instead, cover the souffle with plastic wrap and refrigerate them. If the egg whites were correctly whipped, the souffle should maintain its structure for a few hours. Remove the souffles from the fridge a few minutes before baking them. However, scuffles with heavier ingredients, such as cheese or broccoli, should be baked immediately.

Do you have to eat soufflés immediately?

Most people believe loud noises or a gentle bump can deflate souffles. However, this is untrue. Unfortunately, souffle will deflate no matter what you do. That's because air bubbles are whipped into the souffle, causing them to expand in the oven. Once the souffle is out of range, the air bubbles cool down, causing the souffle to collapse. So it's best to eat them immediately.

Why does my soufflé taste eggy?

Souffles mainly consist of eggs. Therefore, they will have a slightly eggy taste. Nevertheless, the egg flavor should not overpower the flavor of the souffle. As long as you use quality eggs and flavorings, the flavors of the souffle should be balanced.

Equipment Needed

Chef's Knife

Cutting Board

Glass Measuring Cups

Hand Mixer

Large Mixing Bowl

Large Pot

Ramekin

Stainless Steel Measuring Cups

Stainless Steel Measuring Spoons

Steamer Basket

Author: Sarah Leadon

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

Serves

6 persons

Ingredients

Nonstick Cooking Spray
2 cups Water
1 medium head Broccoli, cut into florets, stems peeled and diced
3 large Egg Whites
3 large Egg Yolks
3 tablespoons Butter
4 tablespoons Almond Flour, divided
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 1/2 cups Almond Milk
1/2 teaspoon Xanthan Gum
2 cups shredded Cheddar Cheese
1/2 teaspoon Mustard Powder

Instructions

Preheat the oven to 350 °F. Place 6 10 oz. ramekins onto a baking sheet and spray them with nonstick cooking spray.

In a Dutch oven pot, add water, letting it come to a boil. Put the broccoli into a steamer basket, and place it on top of the Dutch oven. Cover it and let steam for 4-6 minutes until the broccoli is tender. Set aside

Place the egg yolks into a medium bowl and set it aside.

In a large pot, over medium heat, add the butter, stirring in 2 tablespoons of almond flour, salt, pepper, garlic powder, and onion powder, and whisk until it is smooth.

Mixing the amold flour, and other seasonings

Gradually whisk in the almond milk. Let it come to a boil. Stir in the xanthan gum and cook it for 2 minutes until it thickens.

Mixing the milk and xanthan gum to the seasoning mixture

Add 1 1/2 cups of cheddar cheese and mustard powder, stirring until it melts. Remove from the heat. Gradually spoon the sauce mixture into the egg yolks while constantly whisking until combined.

adding the cheddar cheese and mustard powder

Return the egg mixture to the pot and stir in the broccoli. Set the mixture aside to cool slightly.

Combining broccoli to the seasoning and egg mixture

In a large bowl, beat the egg whites with an electric hand mixer until it reaches stiff peaks.

Using a spatula, fold 1/4 of the whipped egg whites into the broccoli souffle batter until there are no streaks of white left.

Combining the white egg mixture to the broccoli mixture

Next, fold the rest of the whipped egg whites into the broccoli souffle batter and mix just until combined.

Mixing the rest of egg whites to the broccoli souffle

Divide the broccoli souffle batter between the prepared ramekins and top with the remaining cheddar cheese and a teaspoon of almond flour.

Preparing each ramekins with the broccoli souffle

Bake the broccoli souffle for 20-25 minutes until the top is puffy, and the center is set. Let the broccoli souffle stand for 5 minutes. Serve and enjoy!

Broccoli Souffle