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Broccoli souffle

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Course: Main Course
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Author: Rekha Kakkar


  • 1 ½ cups broccoli finely chopped florets
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons all-purpose flour
  • 1 ¼ cups milk low-fat
  • 1 teaspoon salt
  • to taste Black pepper
  • ½ cup cheddar cheese grated
  • 3 eggs large , separated
  • 2 egg whites large
  • ¼ teaspoon cream of tarter or tartari as it is called locally


  • Preheat oven to 375°F. Coat a baking dish with cooking spray and place them on a baking sheet.
  • Heat water in a pan and cook broccoli florets for 2 minutes, drain and keep aside.
  • Melt butter in a pan over slow-heat. Whisk in flour and cook for 1 minute.
  • Add milk, mustard powder and salt and cook keep whisking until thickened .
  • Remove from heat and add in cheese and 3 egg yolks until well combined. Keep it aside.
  • In a medium bowl take 5 egg whites and cream of tartar and beat with an electric mixer on high speed until soft peaks form.
  • Gently fold half of the whipped whites into the milk mixture.
  • Gently fold in the remaining egg whites and the reserved broccoli mix.
  • Transfer this mixture into prepared baking dish. Bake until puffed, firm to touch and browned. It will be approximately 15-20 minutes