I have never made a souffle before. If you have not either and have been wanting to try it, here is a great, super easy recipe for you. This can’t go wrong. It is similar to an egg puff and has the bonus of extra vitamin C from a hefty dose of cauliflower (which the kids couldn’t taste, btw!).
Using 4 small, single serving size ramekins, I used the following ingredients:
4 eggs, whites and yolks separated and reserved
4 oz. cream cheese
2 tbsp. Parmesan cheese
1/2 cup cauliflower puree
1. Preheat oven to 375*
2. Beat egg whites in a medium bowl with mixer on high until stiff peaks form.
3. Beat cream cheese until creamy in a larger bowl. Add yolks; beat until well blended. Stir in Parmesan and cauliflower.
4. Fold in egg whites and stir until well blended.
5. Grease or spray ramekins with cooking spray liberally. Divide egg mixture evenly between the 4 ramekins.
6. Bake 20 to 25 minutes until egg is set. Top will be browned and puffy. Serve immediately.
This was a perfect accompaniment to our Sunday brunch French Toast Casserole, along with some turkey bacon.