Something Something Something Supper

My daughter decided a year or so ago that she's a vegetarian, so I'm always trying new recipes that we can share for supper... because I ain't cooking twice. She'll eat eggs and veggies, hence the abundance of soufflé activity. Today's version includes, as always, shit I had lying around in the fridge: the last of the broccoli slaw, last of the parm, a few eggs, and frozen cauliflower. Y'all should probably know that I cook mostly by feel, mostly just following my instincts, so the measurements are sorta imprecise but I tried. 

Creamed Veggie Soufflé

1 cup broccoli slaw

2 cups frozen cauliflower florets

1/4 cup unsalted butter + another 1/4 cup melted unsalted butter

1/2 cup heavy cream

2 egg yolks

3 egg whites (I had an extra in the fridge)

1 tsp lemon juice

1/2 tsp + 1/4 tsp garlic salt

1/2 tsp sea salt

1/2 shredded parmesan, reserve 3 tbs

Preheat oven to 400. First, boil the broccoli slaw and cauliflower together in salted water until the veggies are very soft. Drain, toss them back into the pot and shake them over medium heat to evaporate the excess water. Add the first amount of butter to the pot, stir until melted and coating the vegetables. Add the cream, the first amount of garlic, and half the salt. Stir until liquid is reduced. Remove from heat. Use an immersion blender or food processor to blend the mixture until smooth and creamy. Liberally butter a 1 quart casserole, pour the creamed vegetables into the dish. Set aside. 

Whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thick and light. Place the bowl over a pot of barely simmering water, the bottom of the bowl shouldn't be touching the water. Continue to whisk rapidly, careful to not let the eggs get too hot because they'll scramble. Slowly drizzle in the melted butter and continue to whisk the eggs until the sauce is thick and hollandaisey. Remove from heat, whisk in the second amount of garlic salt and set the yolk mixture aside to cool. 

In a separate bowl, beat the egg whites until stiff but not dry. The yolk sauce should be around room temperature by this time, gently fold the egg whites into the sauce 1/3 at a time, alternating with the larger amount of parm. Everything should still be fluffy but well combined. Turn it out into the casserole, sprinkle the reserved parmesan evenly over the top. Put it in the oven and immediately reduce the temperature to 375. Bake for about 25 minutes, DO NOT PEEK for the first 20. Serve immediately.