Photo of Broccoli and parmesan souffle by WW

Broccoli and parmesan souffle

SmartPoints® value per serving
Total Time
1 hr 8 min
15 min
53 min
This elegant recipe is a sure-fire way to impress dinner guests. Serve it as soon as it comes out of the oven (no peeking!) because the soufflé is notorious for deflating fast. Don't fret it. It's part of the drama of serving one, and it will taste just as wonderful as ever. Swap reduced-fat Cheddar cheese for the Parmesan if you prefer. You could also use cauliflower here, which comes in many colors beyond creamy white. Also look for Romanesco, the pointy, chartreuse-green cousin of broccoli instead. Serve this rich, filling souffle with a salad of tender lettuce leaves like Butter, Boston, or Little Gem, dressed with a lemon vinaigrette to round out the meal.


Cooking spray

2 spray(s)

Uncooked broccoli

1 pound(s), florets, finely chopped

All-purpose flour


Low-fat milk

2 cup(s)

Garlic clove(s)

1 medium clove(s), minced

Reduced-fat sour cream

½ cup(s)

Grated Parmesan cheese

cup(s), high-quality suggested

Lemon zest

1 tsp

Table salt

1 tsp

Black pepper

½ tsp


3 large egg(s), separated

Egg white(s)

3 large


  1. Preheat oven to 325ºF. Coat a 2-quart soufflé dish with cooking spray.
  2. Bring a medium-size pot of water to a boil; cook broccoli for 4 minutes. Immediately remove broccoli from pot and plunge in a bowl of ice water to stop it from cooking; when cool, drain and set aside.
  3. In a medium saucepan, combine flour, milk and garlic; set over medium-high heat and bring to a boil for 1 minute, stirring constantly. Reduce heat to medium-low and add sour cream, Parmesan cheese, lemon zest, salt, pepper and egg yolks; cook until thick, stirring constantly, about 1 minute. Pour mixture into a large bowl and stir in broccoli; set aside.
  4. In a mixing bowl, using an electric mixer, beat all six egg whites until stiff peaks form; gently fold into broccoli mixture, a little at a time, until combined.
  5. Immediately spoon broccoli mixture into prepared dish and bake until eggs are set, about 35 to 45 minutes. Serve immediately. Yields about 3/4 cup per serving.