Cheesy Cauliflower Soufflé (Low Carb & Gluten-Free)

December 15, 2013

Cheesy Cauliflower Soufflé (Low Carb & Gluten-Free)


What are your plans for this coming Christmas?
Spending more time with your family and friends and less time on worrying about getting duped by the Grinch, I suppose.
As for me, I’m hosting a big brunch on Saturday (the 21st) for my clique; on Sunday night dinner with my mom’s side of the family.
Then the traditional Christmas Eve dinner with my parents and siblings; and finally the huge Christmas lunch with my dad’s side of the family.
A bit intense, but it’s Christmas after all.
Loads of food, loads of drinks, quality time with your loved ones...I mean, isn’t it the best time of the year?

Cheesy Cauliflower Soufflé (Low Carb & Gluten-Free)


I’ve already decided the menu for my Sat’s brunch with my friends. It’s going to be E-P-I-C (or at least that’s the plan!)
Good (and healthy) food for good people; my way of thanking them for being there (and for putting up with all the crap they get from me every time I find them eating junk food...) Ouch.
Anyway, here's one of the dishes I plan to serve.
A spectacular cheesy cauliflower soufflé.
It’s a classic, delicious, easy, gluten-free and paleo-friendly - but not “in your face” paleo - dish.
Cauliflower is the star, and the cheese...everything is better with cheese, don’t you think?
Plus the eggs, how could you wrong? A rewarding combination.
Making soufflés scares the cheese out of people, but I'm a firm believer that no one shouldn’t be intimidated by a couple of egg whites.

Cheesy Cauliflower Soufflé (Low Carb & Gluten-Free)


A soufflé is a fantastic way to begin a meal and the truth is, it’s not difficult to make at all.
Photographing it before it collapses, that is almost an impossible task (and totally something you’re not concerned with!)
The prepared batter can even sit for a bit without losing too much of it’s ‘puffing power’.
Just pop the prepared soufflé dish/ramekins into the oven when you’re ready to go, just sit back, relax, and watch the magic happen.

Cheesy Cauliflower Soufflé (Low Carb & Gluten-Free)


The only thing that could go wrong is having guests away from the table when the soufflés arrive.
My suggestion is to velcro your guest’s buttocks to their respective chairs, super glue is another feasible option. Tasers and whips are also quite effective but not very Christmassy...you figure it out.

Cheesy Cauliflower Soufflé (Low Carb & Gluten-Free)
Cheesy Cauliflower Soufflé (Low Carb & Gluten-Free)                                      Print this recipe! 
Adapted from The Art of Eating Well: An Italian Cookbook

Ingredients

Serves 6


1 cup / 250 ml milk (your choice of milk, I used almond milk)
1 medium cauliflower head, washed, trimmed and cut into florets
1 clove of garlic, peeled
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper
3 large free-range organic eggs, divided
1 cup / 80 gr grated sharp cheddar cheese (or other sharp cheese)
3 tablespoons grated Parmesan cheese
1 tablespoon butter

Directions

Preheat oven to 425°F (210°C). Brush the sides of 2-quart soufflé dish (or 6 ramekins) with butter and coat the bottom and sides with grated Parmesan cheese, knocking out excess. Set aside.
In a large saucepan add cauliflower florets, milk, garlic clove, salt and pepper.
Bring to a boil, then reduce to a simmer, partially cover with a lid and cook for 15 minutes.
In the meantime, in a large bowl with an electric mixer fitted with whisk attachment (or in the bowl of a heavy-duty mixer), whip egg whites with a pinch of salt, starting on low, increasing incrementally to medium speed until soft peaks forms, about to 2 to 3 minutes. Set aside.
When the cauliflower is cooked, remove from the heat and with an immersion blender, blend until smooth and creamy (be careful not to splatter yourself).
Add egg yolks, one at a time, working quickly to make sure that they don’t poach. Stir in cheese.
With the help of a spatula gently fold egg whites into cauliflower mixture and pour into the prepared baking dish.
Transfer to oven and reduce temperature to 375°F (190°C). Bake until top has lightly browned and soufflé has risen about 25 to 30 minutes if you’re using the soufflé dish or 15 to 20 minutes for the ramekins.
Serve immediately (before the soufflé collapses).

Nutrition facts

One serving yields 160 calories, 8 grams of fat, 14 grams of carbs and 11 grams of protein.

22 comments :

  1. What a good idea! I'm going to try this maybe with salsa verde...I know this taste good as it is, but I love herbs :)

    ReplyDelete
    Replies
    1. Salsa verde sounds like an awesome add-on. I must try it as well!

      Delete
  2. This looks really fantastic Mike, the pictures are gorgeous!

    ReplyDelete
  3. Tasers and whips, eh? Not sure I ever want to be invited to sit at your dinner table. Mind you, if that's the price I'd have to pay to be served one of those absolutely divine looking cauliflower soufflés, then I guess I'd go for it. Only, I would make sure my ass was on that chair as soon as I'd see you head for the kitchen. Wouldn't even offer to help... too risky! ;) Glued to my chair is where you would find me!

    ReplyDelete
    Replies
    1. Hahahaha Sonia, you crack me up!
      But I could definitely use some help in the kitchen, so for this one time don't you worry no whip or tasers...just this one time though!

      Delete
  4. Am I missing a step? At what point do you add the cup of cheddar cheese...?

    ReplyDelete
    Replies
    1. Thanks for noticing this. I've just fixed it! :-)

      Delete
  5. If i tried velcro-ing my guests to their chairs, I might indeed "scare the cheese out of them"!

    It is indeed nice to hear that you are putting together a healthy menu for your meal - and this savory souffle is bound to be an EPIC hit!

    ReplyDelete
    Replies
    1. Thanks Sash! Can you imagine super gluing the guests to the chair? Hysterical ;-)

      Delete
  6. This looks so delicious! I may have to try this out this week. :-)

    ReplyDelete
  7. hi, this looks delicious. what type of camera did you used to take these photos? I also like taking pictures of the food i make. thanks

    ReplyDelete
    Replies
    1. I use a Nikon DSLR. Shoot me an email at info[at]theironyou[dot]com and we talk about it in detail.

      Delete
  8. This looks great! And an awesome addition to any holiday dinner :)

    ReplyDelete
  9. You completely cracked me up with the glue and tasers..;)
    Sounds like you are a busy busy person next week. I've always steered clear of the cheesy souffles, but this one sounds delish and you always come up with a healthier version, which is so good. Enjoy, and cook up a storm.

    ReplyDelete
  10. Just had it, tasted great and I loved it. Rest of the family complained of the texture. Thinking about adding some grated zuccini to the mixture next time.

    ReplyDelete
    Replies
    1. The texture is really soufflé-ish and I know that not everybody is a fan but I'm happy you liked it.
      Adding zucchini is a great idea, let me know how that turns out.

      Delete