Broccoli Souffle

Two ramekins of Broccoli Souffle with brocolli on the side
Close up shot of a fork full of Broccoli Souffle
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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.   
Author: Sarah Leadon
Average: 5 (4 votes)
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
6 persons



Preheat the oven to 350 °F. Place 6 10 oz. ramekins onto a baking sheet and spray them with nonstick cooking spray.   
Prepare the ramekins
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
Steaming the Broccoli
Place the egg yolks into a medium bowl and set it aside.  
Preparing the egg yolks
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.   
Mixing the egg white
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!
Serving the broccoli soufflé

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broccoli souffle, cheese, no flour, low carb, easy, best, casserole, passover

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