Cauliflower Spoon Eggs Recipe

Name: Cauliflower Spoon Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 head of cauliflower, steamed until tender and cooled; 1/4 cup heavy cream; 3 tablespoons all purpose flour; 2 tablespoons unsalted butter, plus more for the pan; 1 cup hot whole milk; 3/4 cup Gruyere, grated; Pinch nutmeg; 1/4 teaspoon curry powder; 1/8 teaspoon cayenne; 1 pinch kosher salt; 1 pinch fresh ground white pepper; 5 large eggs, seperated, whites whipped until stiff

Servings: persons

1/2 head of cauliflower, steamed until tender and cooled
1/4 cup heavy cream
3 tablespoons all purpose flour
2 tablespoons unsalted butter, plus more for the pan
1 cup hot whole milk
3/4 cup Gruyere, grated
Pinch nutmeg
1/4 teaspoon curry powder
1/8 teaspoon cayenne
1 pinch kosher salt
1 pinch fresh ground white pepper
5 large eggs, seperated, whites whipped until stiff

1
Preheat the oven to 400u00b0F.
2
Combine the cauliflower and the cream in a food processor and puree until it is as smooth as you an get it.
3
To make the bechamel sauce place a sauce pan over medium heat and melt the butter. Add the flour and continually stir until you have a paste. Keep stirring so it doesn't brown. Once it smells like popcorn add the hot milk while whisking. Be careful it can splatter violently so make sure the milk is very hot.
4
Add the curry, cayenne and nutmeg. Bring it to a boil to thicken it.
5
In the bowl with the yolks whisk them to combine them. Add a 1/4 cup of the hot bechamel and whisk to temper the eggs. Add the rest of the bechamel and whisk. Add the cauliflower puree and whisk again.
6
Add 1/2 a cup of the gruyere and stir until it is melted. Add a third of the stiff egg whites and fold them into the batter. Add the rest and fold them in until you see no streaks of whites.
7
Butter a 8 inch enameled or non-stick skillet. Add the batter, top with the remaining cheese and bake for 20 minutes or until the top is browned and it is set in the middle. Serve immediately

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 head of cauliflower, steamed until tender and cooled, 1/4 cup heavy cream, 3 tablespoons all purpose flour, 2 tablespoons unsalted butter, plus more for the pan, and more.

Yes, Cauliflower Spoon Eggs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower Spoon Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions