Cauliflower & Parmesan Soufflés


On Thursday I took a vegetarian cooking class at Sur La Table. Sur La Table (pronounced Sur La Taab) is one of my favorite cooking gadget stores. I love walking around and finding the latest and greatest tools. During the class, we got to use some really cool equipment like a garlic peeler that is just a hollow tube of rubber!

We made four dishes during the class: Zucchini Pancakes with Lime-Cilantro Creme Fraiche, Quinoa Pilaf with Spring Peas and Asparagus, Spicy Rice Noodle Salad with Spinach and Mango and last but not least, Cauliflower and Parmesan Soufflé with Herb Butter Sauce. I was only able to try the Noodle Salad and Quinoa Pilaf because the others contained gluten. But, I was determined to make the Soufflés gluten-free because they looked so tasty in class!

A Soufflé is a work of art. It take time, patience and enough will power not to open up the oven while its cooking. So remember, no matter how cool it looks, DON’T OPEN THE OVEN! The heat shock from opening the oven will cause the soufflés to deflate and no body wants a deflated soufflé):

Here’s what you’re going to need: makes 7 small soufflés

  • Softened Butter, for greasing ramekins
  • 1/4 cup parmesan cheese, finely grated
  • 1 1/2 cups cauliflower florets
  • 2 tsp olive oil
  • salt and pepper
  • 1/4 cup unsalted butter
  • 1/4 cup gluten-free flour
  • 3/4 cups milk (I used a combination of heavy whipping cream and 2% organic milk)
  • 1 1/2 tbsp parmesan cheese, finely grated
  • 3 egg yolks
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 3 egg whites
  • 1/8 tsp cream of tartar


1) Preheat oven to 400F. Butter each ramekin and dust with parmesan cheese.


2) Roast the cauliflower florets in the oven for 20 minutes with the olive oil. When the cauliflower is done, pulse in a food processor for 30 seconds.


3) Measure out all your ingredients before you start cooking the base. Trust me, it is so much easier to make when everything is already measured out. IMG_0310

4) To start the base, melt the butter in a pan then add the flour and whisk together to remove any lumps. Turn heat to low and slowly add the milk, stirring constantly. Turn the heat up and bring to a boil. IMG_0311

5) Add the egg yolks, cauliflower, parmesan, salt and pepper. You want to have the heat low enough so the eggs don’t turn into scrambled eggs.


6) In a stand mixer, beat the egg whites and cream of tartar on high until stiff peaks form. IMG_0313

7) Gently fold in the soufflé base into the egg white mixture. IMG_0314

8) Fill each soufflé dish almost to the top with the batter and bake in the oven for 20 minutes. IMG_0315

9) Remove from oven top with a little butter and serve immediately. IMG_0316

The soufflés were fantastic, fluffy and super flavorful! I was so happy they turned out so well, they even looked like the ones I made in class! Yay! See you don’t need gluten to make a good soufflé! IMG_0317


4 thoughts on “Cauliflower & Parmesan Soufflés

  1. sugarsweetrunner says:

    These look so delicious! Great job on the pictures! They are beautiful and helpful! I will have to make this yummy vegetarian dish for my non vegetarian family!

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