بسم الله الرحمن الرحيم

In the Name of Allah, The Beneficent, The Merciful

HOW TO EAT TO LIVE, BOOK TWO page 35

“YOUR BEST vegetables are: CAULIFLOWER, cabbages (not the green cabbages)… Some other vegetables we eat are as follows: brussels sprouts, asparagus, eggplant, okra, squash and rhubarb.”

*You can read How To Eat To Live, Book Two in its entirety here.*

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CAULIFLOWER SOUFFLE

INGREDIENTS

3 cups Organic Cauliflower florets

1/2 onion (diced)

4 garlic cloves (peeled and pierced with a fork)

5 tablespoons butter

2 tablespoons whole-wheat flour

1/2 cup warm milk

1/2 teaspoon salt

1/4 teaspoon Italian Seasonings

1/4 teaspoon Curry Powder

1/2 cup Grated Parmesan Cheese

5 eggs separated

DIRECTIONS

1. Bake cauliflower florets with onion, garlic and two tablespoons of butter in a covered baking dish at 325 degrees about 30 minutes. Keep dish in the oven about 20 more minutes, so the cauliflower can continue to soften. (I did this well before I was ready to bake the souffle.)

2. When you are ready to bake the souffle, combine flour and seasonings, melt the remaining 3 T butter in a large saucepan, remove from heat, slowly stir in the flour and seasonings, and gradually add the milk.

3. Mash the cauliflower, onion and garlic and stir into the milk/flour mixture.

4. Remove from heat and stir in the well beaten yolks. Cool to lukewarm.

5. Add Parmesan Cheese

6. Fold in the egg whites beaten until stiff but not dry.

7. Pour gently into a small greased souffle or casserole dish. Bake in a moderate oven, on the bottom rack at 300 degrees, 50-60 minutes, until souffle feels firm at the center, or until a knife inserted in the center comes out clean.

*Note: You can make the batter up to two days before you are ready to bake. Just cover and refrigerate it.

This is a modified recipe for the souffle. I love cheese so I added the Parmesan Cheese and it’s delicious. I also don’t bother separating the eggs anymore, since it didn’t rise the first time I made it anyway.

I don’t mind it not rising as long as it tastes good. But if you want to make it according to the original recipe, just leave out the onions, garlic and Parmesan Cheese.