Published:
Sep 28th 2022
by 
Last updated: Dec 21st 2024
The term souffle comes from the French term soufflér, which means to puff. Although historians believe the 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 1900s 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.
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.
- 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.
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, the 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.
How to make Broccoli Soufflé
While a broccoli soufflé may be a bit more involved than some other dishes, it’s still a lot easier to make than people think.
It starts with preheating your oven and preparing your ramekins. You also need to steam your broccoli until it’s nice and tender. If you’re using frozen broccoli, you don’t even need to thaw it first, just stick it straight into the steamer.
Next, you need to separate your eggs and set both halves aside (in separate bowls). You’re going to need both parts at different steps in the process.
Now, you’re going to make a roux paste by melting your butter and whisking in the flour, and all the spices (except the mustard) till it’s a smooth blend. After this, you can slowly whisk in the almond milk and allow it to boil before adding the xantham gum. The gum will thicken the mixture and prepare it for the next step.
Next comes whisking in the cheese and mustard, which will give the dish some of its unique flavor.
Slowly incorporate the mixture into the egg yolks, stirring constantly so that the eggs don’t cook. We’re almost there now. Add the broccoli and sauce mixture back into the pot, and combine them thoroughly.
Now you need to whip your egg whites till they form stiff peaks. They’re going to give the soufflé its fluffy texture. Fold about ¼ of the egg whites into the rest of the mixture, then add the rest. Combine thoroughly, but without overmixing.
Now you can divide the mixture between your ramekins and top with the last cheese and flour. Bake the soufflés till the centers are set, let them stand for five minutes, and you’re ready to serve.
Time & Serves
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 in 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.
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.
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.
Return the egg mixture to the pot and stir in the broccoli. Set the mixture aside to cool slightly.
In a large bowl, beat the egg whites with an electric hand mixer until they reach 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.
Next, fold the rest of the whipped egg whites into the broccoli souffle batter and mix just until combined.
Divide the broccoli souffle batter between the prepared ramekins and top with the remaining cheddar cheese and a teaspoon of almond flour.
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!
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