Cauliflower Soufflé

April 4, 2016

What a great way to get your veggies AND satisfy your craving for rich food. This soufflé is remade with our favorite cruciferous veggie and less saturated fat.

1 heads cauliflower
2 eggs, separated
3 green onions
2 tbsp. fresh parsley, chopped
½ cup shredded cheddar cheese
2 tbsp. milk
2 tbsp. butter substitute
½ tsp. salt
¼ tsp. pepper
2 tbsp. parmesan cheese

Preheat oven to 350°.
Steam cauliflower 7-9 minutes until tender; do not overcook.
Process in food processor until smooth.
Cut long piece of aluminum foil, fold in half lengthwise, and lightly oil bottom of 1 quart soufflé dish and half of one side of foil (lengthwise).
Wrap foil around soufflé dish, oil-side facing inward and extending 2-3 inches above the rim of the soufflé dish. Tie with string.
Whisk egg yolks for 1 minute.
Add to food processor, along with butter spread, green onions, parsley, cheddar cheese, milk, salt, and pepper. Process until ingredients evenly combined (about 15 sec).
Beat egg whites to stiff peaks.
Gently fold into cauliflower mixture.
Pour into soufflé dish, sprinkle with parmesan cheese, and bake for 55 min or until soufflé is puffed and set.
Remove foil ring and serve.

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