OK so this isn’t technically a soufflé. Definition of a soufflé: “A light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert.” But all of this is true other than the eggs are all in together, and I’m presenting this as a side dish instead of an entrée. But as for light, fluffy, and baked – this recipe is definitely all three! It’s also tasty and low in carbs.
The first task is to cook the cauliflower until super tender. Steam it, boil it, microwave it, whatever you like. When the cauliflower is soft, mash it until smooth (you can prepare this in advance if you like).
Let the cauliflower cool, then add eggs, heavy cream, finely shredded mozzarella cheese, chopped fresh parsley, salt and plenty of black pepper. Mix until smooth, then pour into an oven-safe dish.
Bake in a preheated oven for 30-35 minutes until it is puffed up and golden brown.
- 1 head fresh cauliflower, chopped, cooked and mashed
- ¾ cup finely shredded mozzarella
- 3 eggs
- 2 tbs heavy cream
- 2 tbs fresh parsley, chopped
- salt and black pepper
- Preheat the oven to 350F.
- Add the mashed cauliflower to a bowl, then add the remaining ingredients. Stir well to combine.
- Pour the mixture into an oven-safe dish and bake for 30-35 minutes until puffed up and golden brown.
5.1g net carbs per serving