Lavender-Kissed Halloumi Soufflé

This Lavender-Kissed Halloumi Soufflé is a light yet flavorful vegetarian dish, combining the salty chewiness of halloumi cheese with a delicate hint of lavender. It's a unique and elegant presentation that is perfect for a special occasion meal.

Ingredients

• 2 tablespoons unsalted butter, plus extra for ramekins
• 2 tablespoons all-purpose flour
• 1.5 cups whole milk, warmed
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon dried culinary lavender flowers, crushed
• 170 grams halloumi cheese, finely grated
• 4 large egg whites (use a commercial egg replacer like Bob's Red Mill Egg Replacer or follow instructions for a flax egg alternative for binding, no actual eggs)
• 0.25 teaspoon cream of tartar
• 2 tablespoons grated Parmesan cheese

Instructions

1. Preheat your oven to 190°C (375°F). Lightly butter four 1-cup soufflé ramekins or individual oven-safe dishes. Sprinkle the inside of each ramekin with 0.5 tablespoon grated Parmesan cheese, twisting to coat evenly, then tap out any excess. Place the prepared ramekins on a baking sheet.
2. In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Add 2 tablespoons all-purpose flour and cook, stirring constantly, for 1-2 minutes until a smooth paste (roux) forms. Do not let it brown.
3. Gradually whisk in 1.5 cups warmed whole milk into the roux, a little at a time, to prevent lumps. Continue whisking and cook for 3-5 minutes until the mixture thickens into a smooth béchamel sauce. Remove from heat.
4. Stir in 0.5 teaspoon salt, 0.25 teaspoon ground black pepper, and 0.25 teaspoon crushed dried culinary lavender flowers into the béchamel sauce. Add 170 grams of finely grated halloumi cheese and stir until it melts and is well combined. Set aside to cool slightly.
5. In a clean, dry large bowl, combine the 4 large egg whites (or equivalent commercial egg replacer, prepared according to package directions for whipping consistency) and 0.25 teaspoon cream of tartar. Beat with an electric mixer on medium-high speed until stiff peaks form.
6. Gently fold 0.33 of the whipped egg whites into the cooled halloumi béchamel mixture to lighten it. Then, carefully fold in the remaining whipped egg whites in two additions, being careful not to deflate the mixture. Mix until just combined.
7. Spoon the soufflé mixture evenly into the four prepared ramekins, filling them about three-quarters full. Smooth the tops gently with the back of a spoon.
8. Bake in the preheated oven for 20-25 minutes, or until the soufflés are golden brown, puffed up, and set. Do not open the oven door during the first 15 minutes of baking.
9. Serve immediately once out of the oven, as soufflés begin to deflate quickly. Garnish each soufflé with a small pinch of fresh lavender buds (if desired, not for consumption) or a sprinkle of finely chopped fresh chives for a fresh touch.

View the interactive Lavender-Kissed Halloumi Soufflé recipe