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
Cook cauliflower and garlic with 3/4 cup water in a covered pot over medium-high heat until tender but not completely mush, about 7-10 minutes. Remove from heat, drain some of the water, and place in a food processor. Top with onion powder, salt, black pepper, and red pepper. Puree and . *You could substitute peeled potatoes for the cauliflower to make a loaded potato souffle.
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! |
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