I am always amazed at the things you can do with cauliflower. It’s the perfect low carb vegetable, ready to play the role of pizza crust or rice. After spotting a cauliflower soufflé recipe on Saveur, I just had to try it for myself. They puff up beautifully but serve them right away because they deflate quickly too!
- 12 ounces cauliflower, cut into small florets
- 3 ounces Gruyere cheese, grated
- 1/2 ounce Parmesan, grated
- 4 large eggs, separated
- 2 cloves garlic
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/4 tsp nutmeg
- 1/4 tsp cream of tartar
- Preheat the oven to 375F and grease four 8-ounce ramekins.
- Place the cauliflower in a microwave safe bowl and cover with plastic wrap. Microwave on high for 10 minutes, until cauliflower is very tender. Alternatively, you can steam the cauliflower in a pot until tender.
- Transfer to a food processor and process until smooth. Add the cheeses, egg yolks, garlic, salt, pepper, and nutmeg and process until well combined.
- In a separate bowl, beat the egg whites with the cream of tartar until stiff peaks form. Gently fold in the cauliflower puree and divide between the prepared ramekins. Bake 30 minutes, until puffed and golden brown.