We made this awesome broccoli and goat cheese soufflé last Easter, but the picture above isn’t of the soufflé we made last year. That soufflé was such a hit that my mom made it this Easter. The above photo is of her masterpiece.
And speaking of moms, this dish would be perfect for Mother’s Day…
(Adapted from Eating Well.)
1 ½ cups broccoli florets
1 tbsp butter
1 tbsp EVOO
2 tbsp brown rice flour (or regular all purpose flour if you eat wheat)
1 ¼ cups skim milk
1 tsp Dijon mustard
¼ tsp dried rosemary
½ cup crumbled goat cheese
3 large eggs, separated
2 large egg whites
¼ tsp cream of tartar
1. Preheat oven to 375º and spray a soufflé dish (that holds 2 to 2 ½ quarts) with cooking spray. Place the soufflé dish on a baking sheet (just in case there’s spillage).
2. Using your preferred steaming method—we use a saucepan and a steamer basket, but the recipe suggests microwaving—steam the broccoli until it’s tender-crisp, 1-2 minutes. Set aside.
3. Meanwhile, combine the butter and EVOO in a large saucepan over medium-high heat. Once the butter has melted, add the flour and whisk for 1 minute (until the mixture is caramel-colored).
4. Add the milk, mustard and rosemary and cook, whisking constantly, until thickened, 1-2 minutes.
5. Take the saucepan off the heat and add goat cheese and 3 egg yolks. Whisk until well-combined and then transfer the mixture to a large bowl. Set aside.
6. In another bowl, use an electric mixer (on high) to beat the 5 egg whites until soft peaks form.
7. Add the cream of tartar and beat until stiff peaks form.
8. Use a rubber spatula to gently fold half of the stiff-peaked whites into the goat cheese mixture. Add the broccoli and the rest of the stiff-peaked whites (gently!) and fold everything together until you can no longer see any white streaks.
9. Transfer the mixture to the soufflé dish.
10. Bake until it looks like the picture above, about 30 minutes. It’ll be firm to the touch and have an internal temperature of 160º.
11. Serve immediately.
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