I started by making a garlic cauliflower puree (it may sound difficult but it's extremely easy).
- 1 small head of cauliflower chopped into small pieces*
- 4 cloves garlic, peeled and smashed
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- a pinch crushed red pepper flakes
|At this point, my daughter and I had a hard time not eating the entire bowl.|
- 8 eggs, separated
- 1 (8 oz.) Philadelphia cream cheese (I use the 1/3 less fat kind), softened
- 3 tablespoons chopped fresh chives
- 1 cup + 2 tablespoons finely shredded Parmesan cheese
- 2 tablespoons Italian style bread crumbs (to make this gluten free, you can substitute more Parmesan for the bread crumbs)
- 1 tablespoon butter, to grease the pan
- (If you decide to try making it a loaded potato souffle, I'd suggest adding crumbled bacon and replacing the Parmesan with sharp cheddar.)
|Preheat your oven to 375 degrees. |
Grease a 1 1/2 qt souffle (or casserole) dish thoroughly,
add bread crumbs and 2 tablespoons of Parmesan. Toss to coat.
|In a mixing bowl, combine the cooled cauliflower, |
cream cheese, 1 cup cheese, and chives.
|In a separate bowl, use an electric mixer to beat the egg whites |
until stiff peaks form. Try not to over beat them.
|Slowly fold the egg whites into the batter 1/3 at a time until combined.|
|Pour into greased souffle dish, place into preheated oven |
and bake for 45-50 minutes until browned nicely.
|Remove from oven, let stand 5-10 minutes. Then scoop and enjoy!|