Hey Amy!

I am about to begin an onslaught of turkey, chicken, ham and beef recipes for Thanksgiving.  I do my best to always give equal time for my vegetarian friends and today is that day.  Here is a great recipe for mini souffles.  They would make a great main dish for Thanksgiving or any meal really.  And when you serve each person their own souffle, it will be mighty impressive. You will need a set of ramekins and since a few of you have written asking me what a ramekin is…look over there to your right.  This is a lovely one available at Williams-Sonoma.

Ingredients:

1 1/2 c. cauliflower
1 1/2 c. broccoli
1/4 c. butter
1/4 c. brown rice flour
1 3/4 c. milk
1/4 c. cheddar cheese, grated
1 large egg, separated
healthy pinch of nutmeg
salt & pepper to taste

Preheat oven to 375.  Chop or break the cauliflower and broccoli into small florets and steam for 8 minutes, until tender.  Melt the butter and remove from heat while gradually adding the flour.  Stir to form a roux, then add the milk gradually, blending well to ensure a smooth consistency.  Return to heat and stir until sauce thickens and comes to a boil.  Remove from heat.  Cool slightly, then add cheese and egg yolk.  Stir well and add nutmeg.  In a bowl, whisk egg white until stiff, then fold carefully into sauce.  Place steamed vegetables into 6 small buttered ramekin dishes ans season with salt and pepper.  Divide sauce evenly between the dishes and bake immediately for about 35 minutes, until golden brown and puffs like a souffle should.  Serve immediately.

This is also a lovely hot dish for a tea party or a luncheon.  Enjoy!

xo–me

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