Sufleu de conopida

Cum conopida a inceput sa invadeze pietele, iar noua ne place foarte mult, m-am hotarat sa fac ceva care nu e clasica mancare cu rosii. Si cum prin frigider zacea niste cascaval care se cam uscase, am pregatit repejor acest sufleu de conopida.

Sufleu de conopida

Ingrediente pentru 3 persoane:

  • 500 g conopida, desfacuta in buchetele mici si spalata
  • 4 linguri ulei de masline
  • 1 ou
  • 200 g cascaval, ras pe razatoarea mare
  • 200 ml lapte
  • 1/2 lingurita nucsoara
  • piper dupa gust (cascavalul e deja sarat, asa ca nu mai trebuie sare)
  • putin marar pentru ornat


Mod de preparare:

  • Pune conopida intr-o forma de tarta, sau o tavita ce poate fi bagata in cuptor.
  • Stropeste conopida cu ulei si presara cu piper. Pune putina apa si baga tava in cuptor pentru 30 minute la 170 C (sau pana ce conopida se inmoaie.
  • In acest timp bate bine cu mixerul oul, pana devine o spuma (se pot folosi 2 albusuri in loc de oul intreg).  Adauga laptele si nucsoara si mai bate putin. Amesteca cu o lingura cascavalul.
  • Toarna acest amestec peste conopida moale si lasa la cuptorul incins la 170 C cam 15 minute, sau pana ce formeaza o crusta aurie.
  • Sufleul de conopida se mananca presarat cu putin marar
Sufleu de conopida
English version
Cauliflower is in season now, so it invaded all markets. We like it very much, so I try to have at least once per week in our menu. This time I didn’t cook my every-day dish with fresh tomatoes, but an interesting souffle.
Ingredients for 3 persons:
  •     500 g cauliflower, divided in small bouquets and washed
  •     4 tablespoons olive oil
  •     1 egg
  •     200 g cheese, grated
  •     200 ml milk
  •     1 / 2 teaspoon nutmeg
  •    black  pepper and salt to taste (if the cheese is already salty, there is no need to add more salt)
  •     dill to garnish


Put cauliflower in a form of tart, or a tray that can be put in the oven.
Sprinkle cauliflower with oil and pepper/salt. Add 3 tablespoons of water and put the tray in the oven for 30 minutes at 170 C (or until cauliflower is tender).
Meanwhile beat the egg until it becomes foamy (you can use 2 egg whites instead of a whole egg). Add milk and nutmeg and mix a bit more. Mix cheese, using a spoon.
Pour this mixture over the tender cauliflower and put it in the oven for about 15 minutes or until a golden crust is formed.
Serve the cauliflower souffle sprinkled with dill.

I hope you will like it.  
Thanks for reading my post. Sending all my love, Brindusa 🙂
    Sprigs of Rosemary
    24 Jul 2011

    This is my kind of dish . . . and lovely photographs, too. I have started to puree cauliflower, too, then either making „pancakes” or soup. Almost like mashed potatoes!

    25 Jul 2011

    Cauliflower is such a healthy vegetable, and yet one doesn’t see it featured as the „main taste” very often. Nicely done on this yummy dish.

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