Broccoli Souffle Recipe

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Two ramekins of Broccoli Souffle with brocolli on the side

The term souffle comes from the French term soufflér, which means to puff. Although historians believe 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. 

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

  • Broccoli - For this broccoli soufflé recipe, we’ll be using one full, medium-sized broccoli head (including the stems). An excellent advantage here is that you can use broccoli stems that would otherwise go to waste as part of this recipe. The stalks are also rich in nutrients and loaded with broccoli flavor, so there’s no need to waste them. While it is possible to use frozen broccoli in a broccoli soufflé, fresh broccoli will give you better results and flavor.
  • Egg Whites and Yolks - This broccoli soufflé recipe requires you to separate the egg yolks and whites, then allow them to reach room temperature. We’d recommend giving them at least half an hour to warm up before making the recipe. At room temperature, you’ll find it much easier to whip the eggs.
  • Butter - Butter is an essential ingredient in the sauce that becomes the base of the soufflé. For the best results, choose high-quality butter. You may even want to consider organic, the added flavor makes it so worth it.
  • Almond Flour - The almond flour in this recipe is essential to help thicken the sauce used as a base. 
  • Xanthan Gum - Like the almond flour, xanthan gum acts as a thickening agent in your broccoli soufflé. It also serves as a binding agent to help everything bind together.
  • Salt and Spices - In many ways, the white sauce that forms the base of this dish is a conduit for the herbs and spices. The salt helps to bring everything to a balanced equilibrium.
  • Almond Milk - Almond milk takes the place of regular milk in this recipe to help complete the white sauce base. It adds a wonderful, nutty flavor.
  • Cheddar Cheese - No broccoli soufflé recipe would be complete without the addition of cheese. Cheddar, especially when well-aged and mature, is the perfect choice because it combines strong flavors with decadent meltiness. 

There are several potential substitutions that you can make to this recipe. Though they may not all yield the same results, they’ll work in a pinch. 

  • Broccoli - While we recommend fresh broccoli, it’s entirely possible to substitute the same weight of frozen broccoli for the fresh broccoli. Just steam the broccoli as the recipe recommends. You don’t even need to thaw the broccoli first.
  • Cheddar Cheese - If you’re not particularly fond of cheddar, you can definitely play around with other types of cheese. Something like a Gouda might be a good substitution since it also has a fairly strong flavor. Or perhaps you’re not fond of strong cheeses? Consider experimenting with a blend of different cheeses like mozzarella, white cheddar, and other options. That way, you get a milder cheese blend.
  • Almond Flour - While this recipe recommends using almond flour, you can certainly substitute other types of flour as well. If gluten isn’t an issue, you can easily use an all-purpose flour.
  • Almond Milk - You could also substitute the almond milk for standard milk. While the broccoli soufflé recipe would then contain far more lactose, it’s still an acceptable substitution. 

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 (5 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
6 persons


  • 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


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 in a medium bowl and set it aside.

Egg yolks in a bowl

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 in a bowl

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 in a bowl

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 in a bowl

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 they reach stiff peaks.

Mixing the egg white in a bowl

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 in a bowl

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 in a bowl

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
Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Sarah Leadon

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon