Cauliflower & Artichoke Super Easy Souffle Recipe

• 1 head of cauliflower - washed and rough chopped without the big stems
• 1 can artichoke hearts - drained and squeezed to remove excess liquid
• 1 1/2 a" 2 cups chicken stock - store bought / low sodium if possible
• 2 whole eggs beaten
• 1 cup half and half
• 1 cup good quality grated parmesan
• sea salt and pepper to taste
• 8 - 1/2 cup ramekins. Buffet Party Style: Use one 4 cup deep oven casserole dish

1. Heat oven to 350 degree
2. Place cleaned and chopped cauliflower in a pot and cover with chicken stock just until the liquid reaches the top of cauliflower.
3. Bring to a boil and reduce heat to a gentle boil until cauliflower is very tender, about 10 minutes
4. In a food processor with metal blade, place the cauliflower and half the artichokes with just enough liquid to puree.
5. This will be done in 2 batches so as not to over fill the processor bowl.
6. Return cauliflower mixture to a clean bowl and repeat until all cauliflower is pureed.
7. Set aside about 1 cup of the puree.
8. Remove the extra liquid from the pot and return the cauliflower and artichoke puree to the pot and turn heat on medium low.
9. In small amounts, add the set aside puree to the beaten egg and mix; this will temper the egg so it doesnat scramble when you add it to the pot of puree mixture.
10. To the puree in the pot, add the half and half, cheese, and egg mixture and stir vigorously until well blended.
11. Season with salt and pepper
12. Pour into ramekins or small soufflA bowls.
13. Place the ramekins on a baking pan and fill baking pan with warm water until it cover one-third of the ramekin.
14. This is your water bath to keep the soufflA moist during cooking.
15. Bake on middle rack until a toothpick can be inserted and removed clean, about 30 minutes.
16. If cooking one large, cooking time will take about 45 minutes

cauliflower, liquid, chicken, eggs, parmesan, salt, ramekins

Taken from cookeatshare.com/recipes/cauliflower-artichoke-super-easy-souffle-31935 (may not work)