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. ---------------------------------------------------------------------------
Nutrition
Ingredients
