Cauliflower Souffle Bake
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 cup breadcrumbs 1/2 cup milk 2 tablespoons butter. 1 large cauliflower cooked and divided into florets. 3 eggs, separated salt pepper 3 tablespoons browned breadcrumbs parsley, tomatoes and grated cheese to garnish

Instructions

Preheat oven to 350. Put the 1 cup of breadcrumbs and milk in a saucepan and stir over a low heat until the mixture boils and thickens. Stir in the butter and cauliflower. Remove from the heat, cool slightly and mix in the egg yolks, salt and pepper. With an electric mixer whisk the egg whites to soft peaks and fold them into the cauliflower mixture. Grease an 8 inch cake pan and coat it with the browned breadcrumbs. Spoon in the cauliflower mixture into the prepared pan. Place the pan in a roasting tin of 1/4 full of hot water and bake in a preheated oven. Cook for 30 to 40 minutes or until well risen and firm to the touch.. Turn out onto a warmed serving dish and garnish with parsley, or tomatoes and grated cheese. Serves 6.

Serving Size

Serves 6

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