Giant Cauliflower Cheese Puff
Elevate your weeknight dinner game with this Giant Cauliflower Cheese Puff—a show-stopping, savory souffle that’s as light and airy as it is rich and comforting. Made with tender cauliflower florets folded into a luscious cheese sauce starring sharp cheddar and Parmesan, this golden puff rises to perfection with the help of whipped egg whites for an irresistibly fluffy texture. A touch of nutmeg and black pepper adds depth to the flavor, while a breadcrumb-lined dish ensures a delightful, crispy edge. Serve this crowd-pleasing dish straight from the oven for a dramatic, melt-in-your-mouth experience. Perfect for vegetarians or as a unique side dish, this recipe is sure to impress at any table.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1.5 cups Milk
- 1.5 cups Sharp cheddar cheese, grated
- 0.25 cup Parmesan cheese, grated
- 4 large Eggs, separated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 3 tablespoons Breadcrumbs
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a large souffle dish liberally with butter. Coat the inside with breadcrumbs, tapping out any excess, to prevent sticking and add texture.
Cut the cauliflower into florets and boil them in a large pot of salted water for 8-10 minutes, or until they are just fork-tender. Drain them well and set aside to cool slightly.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid browning.
Gradually pour in the milk, whisking constantly to create a smooth bechamel sauce. Continue to cook for 3-5 minutes, stirring, until the sauce thickens and coats the back of a spoon.
Remove the saucepan from the heat and stir in the grated cheddar and Parmesan cheeses until fully melted and smooth. Add salt, pepper, and nutmeg, adjusting seasoning to taste.
Separate the eggs, placing the yolks in one bowl and the whites in another. Beat the yolks lightly, then slowly whisk them into the cheese sauce, combining well.
Chop the cooked cauliflower into small, bite-sized pieces and fold them gently into the cheese mixture.
Using an electric mixer or a whisk, beat the egg whites until stiff peaks form. Fold one-third of the beaten egg whites into the cauliflower and cheese mixture to lighten it. Then, gently fold in the rest, being careful not to deflate the mixture.
Pour the mixture into the prepared souffle dish, leveling the top with a spatula. Place the dish in the center of the preheated oven and bake for 40-45 minutes, or until the puff is golden brown and has risen dramatically. Avoid opening the oven door during baking.
Once baked, remove the souffle from the oven and let it cool briefly. Serve immediately, garnished with chopped parsley if desired, as the puff will deflate slightly as it cools.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 922 mg | 40% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.8 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 353 mg | 27% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 704 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
