Unlike normal soufflés that have a cream sauce base with egg yolks, this soufflé uses only egg whites.
- 1 large bunch broccoli, 11/4 to 11/2 pounds
- Kosher salt
- Butter flavor spray
- 3 tablespoons plain bread crumbs
- 1/2 red bell pepper, roasted, seeded and peeled as in Hot and Sweet Pepper Sauce, and diced
- 1 clove garlic, minced
- 3 tablespoons crumbed blue cheese
- Freshly ground black pepper to taste
- 7 egg whites
Peel broccoli stems and coarsely chop as close to the buds of the florets as possible. Break florets into as small pieces as possible.
Put just enough water in a large skillet to cover broccoli. Bring to a boil with 1 teaspoon of salt. Add broccoli and cook, covered, 7 minutes or until tender. Drain and refresh in a colander under cold water. Drain well and puree in food processor.
Preheat oven to 400 degrees. Spray a 2-quart soufflé dish with butter flavor spray. Dust with breadcrumbs.
In a large bowl, combine broccoli, bell pepper, garlic, cheese, salt and pepper. Put egg whites into the bowl of an electric mixer with a pinch of salt and beat until stiff but not dry.
Stir 1/4 of the egg whites into the broccoli. Then fold in the rest in three stages. Don’t over mix. Spoon into the soufflé dish and bake 25 minutes or until the soufflé has risen and is nicely browned.