Roasted Garlic Cauliflower Souffle
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.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 12 servings
- 2 cups cauliflower steamed
- 1 cup part skim ricotta
- 3 egg whites
- 2 tbsp coconut flour
- 1 tbsp baking powder
- 1 tbsp minced onion
- 1 tsp roasted garlic powder
- 1 tsp salt
- 1 cup shredded mozzarella cheese
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.
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.
1/12th of this recipe is within a Fuel Pull for my Trim Healthy Mama readers. Larger servings would be an S.
Calories: 71kcal | Carbohydrates: 3g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 299mg | Potassium: 202mg | Vitamin A: 140IU | Vitamin C: 8.6mg | Calcium: 150mg | Iron: 0.3mg