Cauliflower Souffle
Created by dienia b on October 4, 2014
- Servings: 4
- Prep Time: 30m
- Cook Time: 30m
- Recipe #14469
Ingredients
- 1 large cauliflower head
- 1 package (8 ounce) dry spaghetti (could use gluten free or spaghetti squash)
- 1/3 cup chopped fresh parsley
- 2 cups muenster cheese, shredded
- 3 tablespoons butter
- 1/4 teaspoon salt
- 1/2 cup mayonnaise
- 1 tablespoon grated yellow onion
- 1 tablespoon lemon juice
- 1 egg white
- 1/4 cup parmesan cheese, grated
How to Make
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Step 1: Cook cauliflower till tender.
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Step 2: Cook noodles with cauliflower till tender; drain. or have spaghetti squash already baked. Add cheese and parsley.
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Step 3: In another bowl, add mayo, salt, lemon and onion.
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Step 4: Beat egg white stiff and fold into mayo mixture. Spoon over cauliflower mixture.
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Step 5: Sprinkle with Parmesan.
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Step 6: Bake for 15 minutes at 450 degrees till top is browned and cheese melted
Nutritional Facts
- Serving Size: 1 (182.9 g)
- Calories 547.9
- Total Fat - 27.6 g
- Saturated Fat - 14.1 g
- Cholesterol - 72.4 mg
- Sodium - 1007.8 mg
- Total Carbohydrate - 52 g
- Dietary Fiber - 0.3 g
- Sugars - 2 g
- Protein - 27.4 g
- Calcium - 614.6 mg
- Iron - 2.7 mg
- Vitamin C - 8.6 mg
- Thiamin - 0.3 mg