This Roasted Garlic Cauliflower Souffle takes a sometimes boring vegetable to a new level. It is rich and creamy despite being low in carbs and fat.
I'm always looking for new ways to get vegetables into my family. Most nights of the week we just throw a couple of those steam in bag types into the microwave and put out raw veggies and ranch. But I prefer well cooked, seasoned, fresh vegetables. I'm sure most people do.
In the winter we roast vegetables a lot. Broccoli and cauliflower are our favorites roasted. Once I roasted an entire three-pound bag of broccoli florets from Costco and we ate them all.
Mashed cauliflower is another favorite. I've been making keto cauliflower mash since my husband and I did the South Beach Diet around our first anniversary back in 2004. We had settled into married life and each put on a few pounds. We did really well on the SBD that time but as the kids came it became harder to maintain and the standard American diet crept back in.
I've tried different diets between having my five children and found Trim Healthy Mama after my fourth. Between a year of trying keto, low carb, intermittent fasting, paleo, and whole30 and then THM I did finally lose all the baby weight. I didn't make it to my ultimate goal before getting pregnant with my current baby but I'm hoping to now.
This recipe is my doctored up mashed cauliflower. I had leftover steamed cauliflower to use and I wanted something a little different than the usual. My husband and kids looked at it skeptically but then liked it enough to ask for seconds.
Keto, Low Carb, S Option: Use 2 whole eggs in place of the egg whites and whole milk ricotta cheese instead of the part skim.
- Preheat oven to 400.
- Puree the cauliflower, ricotta, and egg whites in a food processor until smooth.
- Add the next five ingredients and mix well.
- Stir in the mozzarella cheese.
- Pour into a greased 8 x 8 glass baking dish.
- Bake for 40 min until golden brown and no longer jiggly.