Cheddar Cauliflower Soufflé
This soufflé recipe is a light meal and can always accompany your steak or sausage. If you don’t fancy it as garnish, you can always serve it as entree with other such types. It is an easy recipe to prepare and you’ll be surprised at the end with a great taste that will delight your gustative papillae.
Ingredients:
* 2 small cauliflowers
* 1/2 lb fat free sour cream
* 4 eggs
* 1 cup finely shredded cheddar cheese
* 2 tablespoons parmesan
* 1 tablespoon olive oil
* 1/2 teaspoon salt
* a pinch of black pepper
* a pinch of fresh cut dill
Cut the cauliflowers into little bouquets and wash them. In the meantime, in a medium pot boil 2 cups of water mixed with a teaspoon of sea salt.
When the water is boiling, sink the cauliflower bouquets for 10 minutes. Then drain the water and let the cauliflower cool on a large plate.
When the cauliflower is cool enough, cut it in smaller pieces and put them in a large bowl. Stir in the sour cream, eggs, salt, pepper, dill and the cheddar cheese. Mix all together.
In an oven safe tray or pot add one tablespoon olive oil and grease it. Spread some bread crumbs on the greased surface and add the mixed composition.
Heat the oven to 375 ̊ F. Sprinkle some parmesan on the top of the soufflé and put it in the oven. Cook it for 35-40 minutes or until it turns golden-brown. Let it cool 10 minutes before serving.
Enjoy it warm as garnish or cold as entree with sour cream on top. A glass of Chardonnay or Pinot Noir will match perfectly.
Special tips:
* If you’re not a big cauliflower fan you can change it with broccoli and proceed the same way. If you don’t like broccoli either, you really have a problem 
* This soufflé recipe is a great meal for weight loss diets, but be careful with the sour cream and cheese. Choose fat free ingredients.