Cauliflower soufflé


  • 500 g cauliflower
  • 6 tablespoons of flour
  • 6 eggs
  • 1/2 teaspoon of pepper
  • 6 tablespoons of butter
  • 2 cups of milk,
  • 1 teaspoon of nutmeg
  • Salt, to taste


Wash the cauliflower, cut into florets and put it in the pressure cooker with enough water and salt. Leave to cook for 5 minutes once pressure has been reached. Remove the cauliflower, drain and set aside.

Heat the butter in a saucepan. Remove from the heat and gradually add the previously sifted flour. Stir constantly to prevent lumps from forming. Slowly pour in the milk and mix well. Put the mixture back on the stove over medium heat and continue stirring until the sauce has a thick consistency. Add the cooked cauliflower and mix well.