Cauliflower Cheese Souffle – a delicious recipe with cauliflower florets, butter, flour, warm milk, kosher salt, gouda cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees F.
2
Steam cauliflower until tender.
3
Cool slightly and chop fine; set aside.
4
Melt butter in a medium saucepan over low heat.
5
Whisk in flour and stir for a couple minutes or until golden.
6
Remove from heat and slowly pour in the milk while beating with a wire whisk until very smooth.
7
Return to heat and bring to a quick boil, then reduce heat to simmer.
8
Add cheese and salt.
9
Cook, stirring all the while, until thickened and smooth; remove from heat.
10
Beat egg yolks, adding white sauce slowly, then stir in cauliflower.
11
Beat egg whites with electric hand mixer until stiff.
12
Fold into mixture and spoon into a greased 2-qt souffle dish.
13
Bake in a pan of hot water for 35 to 45 minutes.
14
Serve immediately.
454
kcal
Calories
30
g
Fat
19
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups cauliflower florets, 2 1/2 tablespoons butter (4 T if using gf flour), 2 1/2 tablespoons flour (I use Kinnikinnick gf flour), 1 1/2 cups warm milk, and more.
Yes, Cauliflower Cheese Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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