Minced meat soufflé with cauliflower

Category: Meat dishes
Minced meat soufflé with cauliflower

Ingredients

Minced meat (any of the most tender of chicken breasts and chicken liver) 300g
Cauliflower 500g (I had 300g)
Egg 3 pcs
Bulb onions 2 pcs
Salt taste
Pepper taste

Cooking method

  • I boiled cauliflower for 2 minutes in the microwave (I had a freeze), added minced meat, 3 eggs, salted everything, whipped with pepper with a blender, if I cook from breasts, then add heavy cream. You can cook in a silicone mold for a couple or in any multicooker that you have. I did it in a pressure cooker-cuckoo 1010. First I put on the automatic program "Potatoes". Cooking began at 19-33, at 19-54 on the scoreboard it says that there are 4 minutes left and steam release. At 19-58 the program ended, I decided that it would not be enough. And I additionally set the "Turbo" mode. The program starts at 19-58, at 20-04 there are 4 minutes left and steam release. At 20-07 the end. Everything, the souffle is ready, you can eat.
  • Minced meat soufflé with cauliflower
  • Minced meat soufflé with cauliflower

Note

I often make similar souffles from meat, chicken, liver, and I always like them. I know Tinky-Tinky has a similar recipe, so I do not pretend to be original.

Summer
A very nice recipe, I want to try it, but in my cartoon Vitek there are no such programs ... would you advise what you can replace - maybe baking or steaming?
Tanyulya
Quote: Summer

A very nice recipe, I want to try it, but in my cartoon Vitek there are no such programs ... would you advise what you can replace - maybe baking or steaming?
Can be made directly in a bowl on a Baking or in a separate bowl on a Steam using a steam plate or as in a water bath. It will be softer in a separate bowl for a couple.
Summer
Thanks for the quick response Tanya! I have a Steam cooking program and I have a cup for it with holes, so can I use it? I will definitely try, the description is delicious
Tanyulya
Quote: Summer

Thanks for the quick response Tanya! I have a Steam cooking program and I have a cup for it with holes, so can I use it? I will definitely try, the description is delicious
Her cup is not with holes, or ceramic or silicone, you can also glass that would fit in diameter. or line the one with holes with foil, and the juice from the souffle will run away into the water.
lillay
Tanyulya, now I don’t understand something about the cooking method: if you do it in a multitude, the “steamed” mode, but in a sealed container, say a silicone one, then there will be steam only on top, above the form .... What is the point then to bother with steam, if you can just make a multi inside, or bake in the oven, in the same silicone form ... Something I'm completely confused, help me figure it out ...
Tanyulya
Quote: lillay

Tanyulya, now I don’t understand something about the cooking method: if you do it in a multitude, the “steamed” mode, but in a sealed container, say a silicone one, then there will be steam only on top, above the form .... What is the point then to bother with steam, if you can just make a multi inside, or bake in the oven, in the same silicone form ... Something I'm completely confused, help me figure it out ...
And why close the dish ... it doesn't need to close the dish. Just steaming or in a water bath, you get a straight classic soufflé, more tender. You do the same soufflé in the oven using an additional container of water? Here and so.
For example, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=114615.0
Ilmirushka
Tatyana, today I found your soufflé, made it in Kuzin, and updated the cocottes for one thing. Soufflé almost never tasted well, just a little pinched off - delicious , left for tomorrow. It baked quickly, in about 20 minutes in the "oven" mode, you could hold the time even less, and the lids could not be closed, the top would be more evenly browned. But ... this is the first experience with cocotte girls in Kuzin

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Minced meat soufflé with cauliflower

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Minced meat soufflé with cauliflower

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