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Romanian Baked Cauliflower and Cașcaval Cheese Soufflé
Classic Romanian home-style baked soufflé: tender cauliflower florets folded into a velvety beșamel sauce enriched with egg yolks, sharp cașcaval cheese, and whipped egg whites for a golden, cloud-like rise.
Prep
20 min
Cook
35 min
Total
55 min
Oven
190°C (170°C vent.)
Ingredients
servings
4
- Fresh cauliflower cut into small florets700 g
- Romanian cașcaval or semi-hard aged cheese, grated180 g
- Fresh eggs, separated4 pc
- Whole cow milk300 ml
- Unsalted butter40 g
- All-purpose wheat flour35 g
- Fine breadcrumbs for dish coating20 g
- Ground nutmeg1 pinch
- Fine salt4 g
Preparation Steps
1
Boil cauliflower florets in salted water for 6-7 minutes until just fork-tender. Drain thoroughly in a colander.
2
Melt butter in a saucepan, stir in flour and cook for 1 minute. Gradually whisk in warm milk until a smooth thick beșamel forms. Remove from heat, cool slightly, then stir in egg yolks, three-quarters of the grated cașcaval, salt, and nutmeg.
3
Whip egg whites to stiff peaks with a pinch of salt and fold gently into the batter. Place drained cauliflower into a buttered and breadcrumb-coated baking dish, pour the fluffy batter over, and top with remaining cașcaval. Bake at 190°C for 30-35 minutes until puffed and deeply golden.
Cooking Journal
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Nutrition Facts
per servingCalories
340
Protein
18.5g
Carbohydrates
16g
Fat
22g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Folclor Gastronomic Românesc / Patrimoniu Tradițional Deschis (Institutul Național al Patrimoniului & Arhivele Tradițiilor Culinare)
Legal status: Domeniu Public (Legea nr. 8/1996 privind dreptul de autor) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
