Broccoli Souffle

• 6 cups (1 bunch/1.5 L) broccoli florets and sliced peeled stems
• 2 tbsp (25 mL) vegetable oil
• 2 cloves garlic, minced
• 1/4 cup (50 mL) all purpose flour
• 1 cup (250 mL) lactose-free milk or fortified soy milk
• 1/4 cup (50 mL) chopped fresh dill
• 1/4 tsp (1 mL) freshly ground black pepper
• Pinch ground nutmeg
• 3/4 cup crumbled feta cheese (about 4 oz/125 g/175 mL) (optional, if tolerated)
• 6 egg yolks
• 7 egg whites
• Pinch salt
• 1 tbsp (15 mL) freshly grated Parmesan cheese (optional, if tolerated)
• 10-cup (2.5 L) souffle dish or casserole dish, sprayed with nonstick cooking spray

1. Preheat oven to 400F (200C).
2. In a large pot of boiling water, cook broccoli until tender-crisp, about 3 minutes.
3. Rinse under cold water and drain.
4. In a large saucepan, heat oil over medium heat.
5. Cook garlic, stirring, for 30 seconds.
6. Stir in flour; cook for 1 minute.
7. Gradually whisk in milk, dill, pepper and nutmeg.
8. (Sauce will be very thick.)
9. Remove from heat.
10. Stir feta cheese (if using) into sauce.
11. Beat egg yolks into sauce.
12. Stir in drained broccoli.
13. In a large bowl, using an electric mixer, beat egg whites and salt on high speed until soft peaks form.
14. Fold one-quarter of the egg whites into the broccoli-cheese sauce.
15. Gently fold in the remaining egg whites.
16. Pour into prepared pan and sprinkle with Parmesan cheese (if using).
17. Bake in preheated oven for 35 to 40 minutes, or until puffed and golden brown on top.
18. Serve immediately.
19. Variations:
20. Substitute 8 cups (2 L) chopped stemmed kale (about 1 bunch) for the broccoli.
21. Cook until wilted, about 5 minutes.
22. Drain, rinse under cold water and press out excess moisture.
23. Substitute aged Cheddar cheese for the feta.

broccoli, vegetable oil, garlic, flour, lactosefree milk, fresh dill, freshly ground black pepper, ground nutmeg, feta cheese, egg yolks, egg whites, salt, parmesan cheese

Taken from www.cookstr.com/recipes/broccoli-souffle (may not work)