Broccoli “Cheese” Dairy-Free Souffle
Need a gluten free and lacto ovo vegetarian side dish? Broccoli “Cheese” Dairy-Free Souffle could be a spectacular recipe to try. One portion of this dish contains around 12g of protein, 16g of fat, and a total of 221 calories. This recipe serves 4 and costs 77 cents per serving. This recipe is typical of Mediterranean cuisine. This recipe is liked by 160 foodies and cooks. A mixture of mozzarella, broccoli florets, egg whites, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 35 minutes. It is brought to you by Go Dairy Free. With a spoonacular score of 48%, this dish is solid. Try Dark Chocolate Souffle (Dairy-Free Version), Creamy Cream-less Broccoli Soup {Gluten Free, Dairy Free & Low Carb}, and Broccoli Cheese Souffle for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
2 Tablespoons Potato Starch [can sub cornstarch or arrowroot starch]
1-1/2 cups Finely Chopped Broccoli Florets
¼ Teaspoon Cream of Tartar
1-1/4 cups Non-Dairy Milk Alternative (I used half almond milk, half coconut milk beverage; rice milk or flax milk should work well too)
1 Tablespoon Dijon Mustard
2 Large Egg Whites
3 Large Eggs, separated
¼ Teaspoon Fresh Thyme Leaves, chopped
2 Tablespoons Grapeseed Oil
½ Cup Daiya Mozzarella or other non-dairy cheese
¼ Teaspoon Salt
Equipment:
ramekin
oven
microwave
sauce pan
bowl
whisk
spatula
baking sheet
kitchen thermometer
Cooking instruction summary:
Preheat oven to 375F and coat 4 10-ounce ramekins with cooking spray.Place broccoli in a microwave safe bowl and cover. Microwave for 1-1/2 minutes or until broccoli is tender-crisp. Set aside.Melt oil in a medium saucepan over medium-high heat. Whisk in potato starch and cook, whisking, for 1 minute.Add non-dairy milk, Dijon mustard, thyme and salt and cook, whisking constantly, until thickened, 1-2 minutes.Remove from heat and whisk in Daiya and 3 egg yolks. Transfer to large bowl.Beat 5 egg whites in a medium bowl until soft peaks form.Add cream of tartar and continue to beat until stiff peaks form.Using a rubber spatula, spoon half of the egg whites into the milk mixture and gently fold in. Add the other half of the egg whites and the broccoli and fold in just until no white streaks remain. Transfer to prepared ramekins.Bake on a baking sheet until puffed, firm to the touch, and an instant-read thermometer reaches 160F, about 20 minutes. Serve immediately.
Step by step:
1. Preheat oven to 375F and coat 4 10-ounce ramekins with cooking spray.
2. Place broccoli in a microwave safe bowl and cover. Microwave for 1-1/2 minutes or until broccoli is tender-crisp. Set aside.Melt oil in a medium saucepan over medium-high heat.
3. Whisk in potato starch and cook, whisking, for 1 minute.
4. Add non-dairy milk, Dijon mustard, thyme and salt and cook, whisking constantly, until thickened, 1-2 minutes.
5. Remove from heat and whisk in Daiya and 3 egg yolks.
6. Transfer to large bowl.Beat 5 egg whites in a medium bowl until soft peaks form.
7. Add cream of tartar and continue to beat until stiff peaks form.Using a rubber spatula, spoon half of the egg whites into the milk mixture and gently fold in.
8. Add the other half of the egg whites and the broccoli and fold in just until no white streaks remain.
9. Transfer to prepared ramekins.
10. Bake on a baking sheet until puffed, firm to the touch, and an instant-read thermometer reaches 160F, about 20 minutes.
11. Serve immediately.
Nutrition Information:
covered percent of daily need
