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?
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.
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.
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.
Adapted from The Art of Eating Well: An Italian Cookbook
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
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).
One serving yields 160 calories, 8 grams of fat, 14 grams of carbs and 11 grams of protein.