Cauliflower and brain soufflé

4 servings

30 minutes

Cauliflower and brain soufflé is a refined dish of European cuisine that combines the tenderness of vegetables with the rich, creamy flavor of offal. This ancient recipe dates back to times when culinary art valued textural contrasts and depth of flavor. Cauliflower stewed in milk gains softness, while beef brains add richness and airiness. Semolina serves as a binding element, creating a light soufflé structure. Whipped egg whites make it airy, and a golden crust of breadcrumbs and butter adds an appetizing crunch. The dish is served hot, drizzled with melted butter to enhance its silky texture. The soufflé is perfect for both a cozy family dinner and an exquisite dinner party, surprising with its softness and richness of flavor nuances.

Energy value per serving

• Calories: 112.8
• Proteins: 5.6g
• Fats: 7.9g
• Carbohydrates: 5.2g

Ingredients

• Cauliflower: 150 g
• Beef brains: 70 g
• Butter: 20 g
• Chicken egg: 1 pc
• Milk: 50 ml
• Semolina: 10 g
• Breadcrumbs: 3 g

Cooking steps

1. Stew cabbage in milk with some butter, pass through a meat grinder, mix with semolina, and cook on low heat for 10-12 minutes; then add yolks and boiled, finely chopped brains, gently mix with whipped egg whites, place in a greased and breadcrumb-dusted mold, drizzle with melted butter, and bake.

   Required ingredients:

   • Cauliflower: 150 g
   • Milk: 50 ml
   • Butter: 20 g
   • Semolina: 10 g
   • Chicken egg: 1 piece
   • Beef brains: 70 g
   • Breadcrumbs: 3 g
   • Butter: 20 g

2. Pour melted butter when serving at the table.

   Required ingredients:

   • Butter: 20 g