Filter
Reset
Sort ByRelevance
Crystal R. Ward
Cauliflower souffle with goat's cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Divide the cauliflower into roses of approx. 5 cm and cut the stump into cubes. Peel the potatoes and cut into pieces. Cook the cauliflower (roses stalk) with potatoes in a pan with a large layer of boiling water with a little salt in 15 minutes. Let the vegetables drain well in a colander.
-
Preheat the oven to 175 ° C. Split the eggs. Put the cauliflower and potato in the food processor, keep 4 beautiful roses behind. Cut the goat's cheese into pieces and roughly chop the parsley. Add the goat's cheese, parsley and grated cheese and mix everything briefly into a thick puree. Add the egg yolks and mix for a short while.
-
Beat the egg whites in a large bowl so that there are peaks on it. Fold the cauliflower puree in portions until it is a smooth mixture. Transfer the cauliflower mixture to the oven dish and press the cherry to half.
-
Bake the soufflé a ridge under the center of the oven for 30-40 minutes until golden brown and just done. During baking, the souffle rises a few centimeters above the edge of the dish. Tasty with a fresh salad.
-
15 minMain disharugula, fresh basil, olive oil, fennel bulb, zucchini, meat tomato, bread-crumbs, bread crumb, dried Italian herbs, mature cheese, chicken breast, Red Pesto,Roman chicken fillet with vegetable gratin
-
25 minLunchsunflower oil, lime, Cajun spices, garlic, whitefish fillet, mango, Red onion, fresh coriander, Tabasco, taco shell, Red cabbage, avocado, creme fraiche,fish tacos with mango lime salsa
-
30 minMain dishparsnip, olive oil, farfalle, cooked sausage, tomato paste, White wine vinegar, peas, cherryto, small head of iceberg lettuce,pasta salad with tomato dressing and grilled parsnip
-
20 minMain dishsticking potato, butter, onion, flour, milk, cooking cream, cod fillet, Broccoli, mature cheese,scalloped cod dish
Nutrition
315Calories
Fat26% DV17g
Protein40% DV20g
Carbs6% DV18g
Loved it