Please consult the OU's guidelines for checking fruits and vegetables.

Cauliflower Souffle Bake

Eileen Goltz | Pareve

Ingredients

1 cup breadcrumbs
1/2 cup milk
2 tablespoons butter.
1 large cauliflower cooked and divided into florets.
3 eggs, separated
salt
pepper
3 tablespoons browned breadcrumbs
parsley, tomatoes and grated cheese to garnish


Instructions

Preheat oven to 350. Put the 1 cup of breadcrumbs and milk in a saucepan and stir over a low heat until the mixture boils and thickens. Stir in the butter and cauliflower. Remove from the heat, cool slightly and mix in the egg yolks, salt and pepper. With an electric mixer whisk the egg whites to soft peaks and fold them into the cauliflower mixture. Grease an 8 inch cake pan and coat it with the browned breadcrumbs. Spoon in the cauliflower mixture into the prepared pan. Place the pan in a roasting tin of 1/4 full of hot water and bake in a preheated oven. Cook for 30 to 40 minutes or until well risen and firm to the touch.. Turn out onto a warmed serving dish and garnish with parsley, or tomatoes and grated cheese. Serves 6.