The cauliflower is a rather trendy vegetable being used as a substitute for carbohydrates such as wheat flour or potatoes. Cauliflower is high in fiber, low in calories, and contains vitamin B’s and K. It is rich in anti-oxidants. It makes a mean pizza crust or it can be grounded very finely to look and taste like couscous or tabbouleh. It makes a delicious puree when mixed with celery root and coconut milk.

Here is something a little bit different, reminding me of my grandmother’s cheese soufflés. Here, we do not use any flour however, just the cauliflower and the egg whites to provide fluffiness. This flourless cauliflower and cheese soufflé will be delightful as a starter or as a side dish with any poultry or meat.

For 4 servings you will need:

– Approximately one pound of cauliflower florets
– 3oz of finely grated good quality cheese such as Gruyere or Emmenthal
– 4 egg yolks
– 8 egg whites
– 1.5oz butter
– Salt, pepper, freshly grated nutmeg


– Cook your cauliflower in simmering water for 15min until soft
– Make sure you get rid of the extra water
– Preheat the over to 425 F
– While still warm, blend the cauliflower with 1 tbsp. butter, salt, pepper and one pinch of nutmeg
– Then add the well beaten egg yolks and the grated cheese
– Beat the whites in a bowl with an electric beater at high speed with a pinch of salt until they hold stiff peaks
– Blend the mounted whites very carefully and slowly with the cauliflower/cheese mixture
– Pour the mixture in 4 individual soufflé dishes. Leave at least a 1/2in , that will have been buttered and slightly dusted with flour
– Put in the oven for 7 to 10min

Serve and enjoy immediately.