Easy Broccoli Soufflé
The everyday broccoli soufflé: one bowl, 30 minutes and an oven. It rises up the sides, browns on top and keeps the florets whole. There are no whipped egg whites here, and that is deliberate — if you want the classic that rises tall, that is this one.
What matters is that the broccoli goes in as small florets, properly dried: wet broccoli is the difference between a soufflé that sets and one that weeps.
Ingredients
- 500 g broccoli, in small florets (fresh or frozen)
- 4 eggs
- 180 ml milk (3/4 cup)
- 2 tbsp all-purpose flour (plain flour)
- 100 g mild melting cheese or mozzarella, cut into small cubes
- Salt, pepper and a pinch of nutmeg
- Butter for the dish
Method
- 1
Heat the oven to 200 °C and butter a round 20 cm dish. Cook the florets in the microwave with 2 tablespoons of water for 4 minutes (or steam them). Drain them and pat them thoroughly dry with kitchen paper: that is what separates a firm soufflé from a watery one.
- 2
Whisk the whole eggs with the milk, the flour, the salt, the pepper and the nutmeg until there are no lumps left.
No egg whites get whipped here — that is deliberate. With the oven at 200 °C and a 20 cm dish, the batter climbs the sides on its own, and you wash one bowl instead of two. If you want the classic soufflé that genuinely rises tall, that is this one — it takes 10 minutes longer.
- 3
Distribute the florets and the cubes of cheese in the dish, flower side up. Pour the mixture over them: the florets should show at the surface.
- 4
Bake for 22 minutes at 200 °C without opening the oven, until it rises at the edges and browns. Serve straight away — like every soufflé, it sinks as it cools.
Broccoli and Cauliflower
Two versatile, forgiving vegetables that earn a fixed place in the weekly menu. In many dishes you can swap one for the other without changing anything else.
