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Cauliflower souffle

Cauliflower souffle

Cauliflower, another star vegetable of autumn that makes its place among my networks. Cauliflower souffle is always to everyone's liking in the house, it is easy to make, it is consumed quickly and with a lot of appetite. And because I recently bought a set of cute ceramic pots, I said that they must be tried with a good souffle recipe.

  • 1 cauliflower of 1kg
  • 4 eggs
  • 200 ml sour cream
  • 3 lg flour
  • 200 ml of milk
  • 100 gr cheese
  • 50 gr home telemea
  • salt to taste
  • grated nutmeg

Servings: 8

Preparation time: less than 30 minutes

RECIPE PREPARATION Cauliflower souffle:

The cauliflower is washed and dissolved in smaller bunches, boiled in salted water for 15 minutes. When it is ready to boil, drain it and leave it to cool.

Grease well with butter 4 ceramic pots, smaller or one larger. Wallpaper the base with breadcrumbs. Separate the yolks from the whites. Mix the yolks with a fork, add the sour cream and grated telemeau and mix well. Put the 3 tablespoons of flour and mix well so that it does not remain lumpy. At the end we put the milk and the bunches of cauliflower.

Beat the egg whites hard with a pinch of salt, then lightly incorporate them into the other composition, stirring from the bottom up. Add salt and grated nutmeg to taste. Pour the composition into the prepared dishes, and grate the cheese on top.

Preheat the oven to 180 degrees Celsius, and when it is hot, put the soufflé in the oven and leave it there for 35-40 minutes. The idea is to be rosy and beautiful on top.

Simple and good, these are the words for the cauliflower souffle. It is full, and I eat it with pleasure with fresh vegetables.

Enjoy your meal!

RECIPES Cauliflower soufflé

Cauliflower souffle & ndash is prepared very quickly and does not require many ingredients. The ideal choice for a healthy and tasty meal that won't last you long in the kitchen.


2 cauliflower
3 eggs
400 g sour cream
200 g pressed chicken ham
300 g telemea cheese
10 g butter

The cauliflower is cut into small bunches and washed. Boil in a bowl with a pinch of salt.

After boiling, leave to cool. The boiled cauliflower is placed neatly in a tray that you have previously given with butter.

In a bowl beat the 3 eggs and then mix with sour cream.

Grate the cheese, cut the pressed chicken ham (or whatever you prefer instead) into small slices / cubes. Sprinkle them neatly over the cauliflower in the pan, then pour the cream on top. Then add a little grated cheese to brown nicely at the end.

When the oven is hot, put the soufflé on the right heat, where you leave it for about 30 minutes.


Cauliflower is a vegetable that I've kind of neglected lately, but did you know how rich it is in vitamins (C, B3, B5 and B6, phosphorus and potassium), fiber and protein? Besides the fact that it contains very few calories, it is also very beneficial for health by the fact that it produces antibodies and hemoglobin and protects us against asthma, allergies, migraines and depression. It has properties to improve skin health, helps maintain energy levels and balances the concentration of fat in the blood, and is often consumed as an adjunct to treat allergic rhinitis, asthma and inflammatory bowel disease or depression and anxiety.

An additional advantage for cauliflower is the fact that it is prepared very easily and quickly, most of the time being even indicated to be cooked as little or not at all as possible in order to maintain its nutritional qualities and crunchy texture.

Yes, I know, there are some of us who don't prefer it because it doesn't taste good, but that's exactly what I think is a big advantage. It can be combined with a lot of herbs and spices, being delicious as such in salads or breadcrumbs, extremely tasty baked, plain or au gratin, but also in dishes or garnishes such as this fine and creamy cauliflower puree that I enjoyed it the next day with a sheet of cod cooked for the first time in a vacuum.


  • 300 gr. cauliflower (about half an average piece)
  • 150 ml. milk
  • 90 gr. butter
  • ½ teaspoon salt
  • 1 white pepper powder
  • 1 nutmeg powder
  • juice from half a lemon

Preparation method:

How to prepare the finest and creamy cauliflower puree

1 Prepare your ingredients close and a vertical or hand blender because this puree is ready in no time. It almost takes longer to prepare the small bunches of cauliflower that you separate to boil quickly and evenly. You can chop them with a knife, but I think they would break too hard and it would be a shame.

2 Put the milk and half the amount of butter in a saucepan to boil, then add the prepared cauliflower. Season with a pinch of salt, white pepper and a little nutmeg, cover with a lid and bring to the boil. Minimize the temperature, then let the cauliflower steam for about 15 minutes. You will notice that it is quite well done by changing the color which becomes a little translucent or you can prick it with a knife for checking.

3 Drain the remaining milk in a bowl and put the cauliflower in a blender with a cube of butter and mix well, using, if necessary, 2-3 tablespoons of hot milk.

4 At the end, gradually add the juice from half a lemon so that it suits your taste and continue mixing until you get the creamiest and finest cauliflower puree you have ever eaten.

It goes very well with fish, next to which I used it today as a garnish, but you can use this quick and easy method to prepare other equally tasty purees from peas, broccoli, carrots or celery, especially since they are much healthier than the mashed potatoes we use quite often in addition to everyday dishes.

Baked cauliflower recipe

Ingredients for baked cauliflower:

  • Boiled cauliflower
  • 1-2 cups breadcrumbs
  • 3 eggs
  • A tablespoon of dried oregano
  • Salt, pepper and paprika.

Cauliflower bread in the oven

How to prepare baked cauliflower:

Cauliflower is washed, cleaned, boiled and broken into bunches. Beat the eggs in a bowl, add the paprika, salt, pepper and half the amount of oregano. Mix all the ingredients until you get a homogeneous composition.

In another bowl, mix the breadcrumbs with salt, pepper and oregano.
Now, each bunch of cauliflower is passed through the egg mixture, then through the breadcrumbs mixture and placed on baking paper in the baking tray. All the cauliflower bunches are put in the oven for about 40 minutes, at 160-180 degrees.

When the breaded cauliflower has turned golden to brown, it is ready.

Method of preparation

Unwrap the cauliflower in bunches, wash it well and boil it in salted water for about a quarter of an hour. After it has boiled, we put it in a strainer and pass it again under a stream of cold water. Then put the butter in a saucepan and, as soon as it heats up, add the flour, stirring to mix.

Thin with milk, add salt and pepper to taste and simmer for a few minutes, until the obtained composition thickens like cream. Take the pan off the heat, wait for it to cool and add the yolks, along with the grated cheese. Then, lightly incorporate the egg whites, sprinkling a pinch of salt.

Grease a heat-resistant bowl with butter, place the cauliflower and pour the sauce. Then, gently shake the bowl until the sauce is evenly distributed, covering the whole cauliflower. All we have to do is put the dish in the oven, and after about three quarters of an hour, we will be able to serve it. For extra flavor, baby spinach can be added to this recipe, according to your preferences.

Cauliflower souffle - Recipes

When I think of cauliflower, I remember my father, who as a child was not a big fan. So his mother thought of how to persuade him to eat it without knowing it and made him a cauliflower paste called "elephant brain". Do you think he ate? Sure you do !

I don't know how you get along with crucifers, but cauliflower can be absolutely delicious if you try this souffle. I prepared it in an hour and took it to my casserole for lunch.

Cauliflower is an excellent source of vitamin C, even cooked, but the most important benefits of this vegetable are the reduction of the risk of cancer and cardiovascular disease, if consumed at least once a week. You will want to include it in your daily menu!

Zucchini, although less popular than cauliflower, stimulates digestion and helps maintain a low-calorie figure. Even frozen, it retains its flavor and becomes even softer.

Ingredients for 6 servings

  • 2 medium organic cauliflowers (1200g)
  • 1 sea zucchini (300g)
  • 200g cream
  • 4 eggs
  • 1 tablespoon butter 82%
  • 2 tablespoons flour
  • 200ml milk
  • Sea salt to taste

Method of preparation

  1. Wash the vegetables.
  2. You can use both raw and frozen zucchini.
  3. Remove the leaves around the cauliflower spine and then cut the florets at the base.
  4. It is preferable to steam the cauliflower for 10 minutes, than to boil it, to reduce the loss of vitamins and antioxidants and keep its crunchy texture.
  5. Steam the vegetables for 10 minutes.
  6. Meanwhile, beat the egg whites with salt.
  7. On low heat, make the sauce from melted butter mixed with milk and flour.
  8. Leave the sauce to cool.
  9. After the vegetables have boiled, mix them with the sauce, the beaten egg whites, the cream and the yolks.
  10. Grease a stainless steel tray or glass with a little butter or put baking paper.
  11. Bake for 50 minutes in the oven, first at 200 ° C for 20 minutes and then at 180 ° C.
  12. You can serve it with Greek yogurt after it has cooled or take it with you to work.

Nutritional values

197 kcal / serving - 11g protein, 9g lipids, 18g carbohydrates

Nutritionist's advice: after receiving the box of Colina Farms vegetables, store the cauliflower in a paper or plastic bag in the refrigerator, where it can keep its freshness for a week.

Luisa Florea recommends with all confidence & # 8211 Buy Colina Farms Organic Vegetables - Carefully picked vegetables for your daily portion of health!

How do you make cauliflower soup?

Step 1:
The vegetables are boiled in salted water (finely chopped onion, grated carrot and parsley and chopped bell pepper).
Step 2:
Leave for about 15 minutes, then add the cauliflower cut into pieces. Leave on medium heat until the vegetables are well cooked.
Step 3:
The vegetables are removed and strained (they can be blended or passed through a sieve). Do not throw the water in which they boiled! Stop a few bunches of cauliflower.
Step 4:
Heat the oil in a pot. Over it add a tablespoon of flour and mix well to avoid lumps. Add a few tablespoons of water and mashed vegetables. Lightly put the water in which they cooked the vegetables. Now it's up to you how much consistency you want in the soup!
Step 5:
Dilute the cream with water and put it over the soup. Season to taste. At the end, add the chopped parsley. You can add the cauliflower bouquets directly to the plates.

This one cauliflower soup creamy and consistent, serve hot with a few croutons and a slice of lemon. Enjoy now the unique taste of this freshly discovered dish!

We open the cauliflower, the bouquets that we boil in the water in which we put 1/2 teaspoon of salt and the cleaned garlic cloves.

When it is cooked, we strain it and put it in the food processor (blender) together with the rest of the ingredients. Mix until the composition becomes creamy and if necessary add sour cream. Serve with a lean meat over fish or chicken. Or you can simply serve it instead of mashed potatoes as a garnish.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.

Cauliflower soup, meatless recipe

Meatless cauliflower soup, picture recipe. How to make cauliflower soup only with vegetables, seasoned with cream.

If you like cauliflower, you can't help but like this cauliflower soup recipe, made without meat and topped with sour cream and fresh egg yolks. It is a soup with a pleasant and delicate taste, enriched in a happy way by the added vegetables and vegetables and I would say that it is only good for a lunch or a dinner where we serve a main course based on meat.

We have long since given up meals that contained meat of every kind and we feel much better when we associate a main course more consistent with a soup like cauliflower, which I propose today, or with a cream of vegetable soup.

In fact, talking to my husband, we realized that our grandmothers, without having had any nutrition studies, were perfectly good at making balanced menus for family lunch. When they prepared a hearty soup, such as a smoked bean soup or even a potato soup with meat, they were followed by no steaks, meatballs or other meat dishes, but dessert, which was also the last dish of that meal, usually plum or apricot dumplings (depending on the season), donuts, poppy or breadcrumbs, pancakes, etc. The habit of eating so much meat, I think, became ingrained in our country much later and is, in fact, related to the desire to remove from memory all the shortcomings of the communist period.

Returning to the cauliflower soup recipe that I propose today, it is very simple and quick and is suitable for the little ones.

Video: Σπετσοφάι Επ. 29. Kitchen Lab TV. Άκης Πετρετζίκης