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Cauliflower Souffle

Chef.at.Home's picture
Ingredients
  Butter 1⁄2 Ounce (15 Gram)
  Tomatoes 2 , skinned and sliced
  Cauliflower 1 , cooked and divided into florets
  Eggs 3 , separated
  Milk 1 Tablespoon
  Cheese 2 Ounce, grated (50 Gram)
  Dry mustard 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Melt the butter in a saucepan and add the tomatoes and cauliflower.
Cook gently for 5 minutes.
Meanwhile, beat the egg yolks with the milk and 25 g/1 oz of the cheese.
Add the mustard and salt and pepper.
Whisk the egg whites until stiff and fold into the yolk mixture.
Turn the cauliflower mixture into a greased souffle dish and sprinkle over the remaining cheese.
Spoon the egg mixture on top.
Bake in a preheated moderately hot oven (190°C/375 F, Gas Mark 5) for 20 to 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cauliflower
Cook Time: 
30 Minutes

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4.258335
Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 771 Calories from Fat 415

% Daily Value*

Total Fat 47 g72.4%

Saturated Fat 24.3 g121.7%

Trans Fat 0 g

Cholesterol 726 mg242%

Sodium 1182.4 mg49.3%

Total Carbohydrates 49 g16.2%

Dietary Fiber 20 g80.1%

Sugars 25.1 g

Protein 49 g98.8%

Vitamin A 76.1% Vitamin C 577.9%

Calcium 68.4% Iron 38%

*Based on a 2000 Calorie diet

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Cauliflower Souffle Recipe