Cauliflower Soufflé with Caviar – California Caviar Company

Cauliflower Soufflé with Caviar


Cauliflower Soufflé with Caviar

Serves 2

  • 1 ½ cups chopped cauliflower florets
  • 2 tablespoons finely chopped flat-leaf parsley
  • 5 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • 6 large eggs
  • 2 ounces of CCC Hackleback Caviar
  • Salt & freshly ground pepper


Cauliflower Soufflé with Caviar

Preheat oven to 375°F with rack in middle. Separate eggs and set aside. Generously grease individual soufflé dishes with 1 tablespoon butter. Cook cauliflower in boiling salted water until tender. Drain and purée until smooth, set aside. Melt butter in a heavy saucepan over medium heat. Whisk in flour, then cook, whisking, until pale golden, about 2 minutes. Add milk whisking constantly until smooth. Bring sauce to a boil, whisking, then simmer until thick, about 2 minutes. Remove from heat and let cool slightly. Whisk in egg yolks, cauliflower purée, 1/8 teaspoon pepper, 1/2 teaspoon salt and parsley.

In a separate bowl beat egg whites until they just hold stiff peaks (they should not look dry). Stir a heaping spoonful of whites into cauliflower mixture to lighten, then gently fold in remaining whites until just combined.

Spoon into soufflé dishes about 3/4 full and bake until golden brown, 15-20 minutes. Top with a generous spoonful of caviar.


Hackleback Sturgeon Caviar

Hackleback can be used as a substitute for the pricier osetras. Its full flavor and nutty character lends itself well to anything from corn & red pepper pancakes to a burrata & brioche grilled cheese and pairs perfectly with either a glass of brut champagne or an amber ale.