Cauliflower Cheese Puff
Submitted by Susancjoy1
A light, soufflé-style cauliflower bake with cottage cheese, buttered breadcrumbs, and fluffy whipped egg whites. Baked in a water bath until puffed and firm for a simple, elegant vegetarian main dish.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minSomewhere between a soufflé and a casserole lives this clever little cauliflower puff.
Chopped cauliflower gets folded into a blended base of cottage cheese, egg yolks, and onion, then lifted to cloud-like heights with stiffly beaten egg whites.
Buttered bread crumbs scattered through the mix add just enough body and texture to keep things interesting.
Baked gently in a water bath, it puffs up beautifully and sets into something light, savory, and satisfying with very few ingredients.
Kitchen Tips
- Beat the egg whites until they hold stiff peaks, then fold them in gently; rough stirring will deflate all that airiness
- The water bath is essential here, as it keeps the heat even and prevents the edges from overcooking while the center sets
- Serve immediately after pulling from the oven; like any soufflé, it will settle as it cools
- Swap the cottage cheese for ricotta if you want a slightly richer, smoother texture
Ingredients
Directions
Butter the bread and crumb.
Chop the cauliflower and add.
Blend yolks, cheese, onion, and seasonings until smooth.
Add to cauliflower, Beat whites until stiff and fold in.
Put in greased 1 qt. casserole, set in a pan of hot water.
Bake at 350℉ (180℃) for about 40 min. or until firm.
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