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Roasted Garlic and Rosemary Souffle

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“Great side for roast beef or lamb. Adapted from CL. Submitted for ZWT3. Prep time includes roasting the garlic.”
2hrs 10mins

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Remove white papery skin from garlic head (do not peel or separate the cloves).
  3. Wrap garlic head in foil.
  4. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves, and squeeze to extract the garlic pulp.
  5. Discard the skins.
  6. Coat a 1-quart soufflé dish with cooking spray; sprinkle bottom of dish with breadcrumbs.
  7. Lightly spoon the flour into a dry measuring cup, and level with a knife.
  8. Spoon the flour and salt into a large saucepan, and gradually add milk, stirring with a whisk.
  9. Cook milk mixture over medium heat until thick (about 6 minutes), stirring constantly.
  10. Remove from heat.
  11. Stir in the garlic pulp, cheese, rosemary, and egg yolks.
  12. Beat egg whites and cream of tartar at high speed of a mixer until soft peaks form. Gently fold one-fourth of the egg white mixture into garlic mixture; gently fold in the remaining egg white mixture.
  13. Spoon into prepared soufflé dish. Bake at 350° for 50 minutes or until puffy and set.

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