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Cauliflower souffle

I decided to tell you and show you how I used up some of the cauliflower I picked up yesterday. The other part is in the freezer cabinet. I made a cauliflower souffle. This is my first recipe to share here. A juicy and light vegetable dish, served as a main course or as a side dish to lunch. To prepare meals we need:

1 tablespoon butter to grease baking pan

medium-sized cauliflower head

3 eggs

about 1 dl of sweet cream

cca 100 g grated cheese

salt and ground pepper to taste

nutmeg (optional)

Cauliflower purified and divided into smaller flowers which are  cooked in salted water for about 10 minutes.  Drain the cooked cauliflower well.

While the cauliflower is cooking, preheat the oven to 180 degrees Celsius. In a larger bowl, mix eggs, cream and spices. Stir in half the grated cheese and gently stir  the still-cooked cauliflower flowers.

Shake the mixture into a deep baking pan, well greased with butter. Sprinkle the rest of the cheese over the top. Souffle bake in the preheated oven for 30 to 45 minutes. Baked is, when the mixture rises and the top turns golden brown.

Bon Appetit.

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What do you think?

26 Points

Written by vidocka


  1. This dish is perfect for the diet I am currently making. Thanks for the recipe. I’ll do it with broccoli because I don’t like cauliflower.

  2. Sounds delicious, I usually add a tablespoon of flour in it and finely chopped onions but I guess this is perfect for carb free diet. I will try this. I also add fresh dill to the dish.