I have made this cauliflower soufflé multiple times, especially when I need something quick and don't want to complicate the meal too much. I like that it's simple and I can prepare it without many dishes or special preparations. I usually make it in a small ceramic dish because it holds up well in the oven and is easy to portion.
Quick info
Total time: about 45 minutes
Preparation time: 10-15 minutes
Cooking time: 10 minutes boiling + 20-30 minutes in the oven
Servings: 2-3
Difficulty: easy
Recipe type: main dish or warm side
Ingredients
400 g cauliflower
2 eggs
2-3 tablespoons yogurt
60 g cheese (grated)
salt
butter (for greasing the dish)
Preparation method
1. Break the cauliflower into not too large florets. Wash them well under cold running water.
2. Boil the cauliflower in a pot with water and salt. Let the florets boil for about 10 minutes, just enough to soften, but not turn to mush.
3. Remove the cauliflower from the water and let it drain well in a sieve. If too much water remains, the soufflé may turn out watery.
4. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff. Gradually add the yolks and gently fold with a spatula, without overmixing.
5. Incorporate the yogurt into the egg mixture and gently combine. Do not overmix to avoid losing volume.
6. Grease a heat-resistant dish with butter to prevent sticking.
7. Place the drained cauliflower evenly in the prepared dish. Pour the egg and yogurt mixture over it.
8. Place the dish in the oven at medium heat (about 180°C if using an electric oven) for 20-30 minutes. The soufflé should puff up slightly and brown lightly on top.
9. Remove the dish from the oven and immediately sprinkle the grated cheese over the hot soufflé. Let it sit for a few minutes to partially melt, then you can serve.
Why I make this recipe often
I return to this soufflé because it prepares quickly and doesn't have complicated ingredients. I can adapt it based on what I have in the fridge. It's suitable for lunch or dinner, alongside a salad or even on its own. The leftovers stay good the next day.
Tips and variations
Tips
Let the cauliflower drain well after boiling; otherwise, the soufflé will be too wet.
Use creamy yogurt, not too runny.
Beat the egg whites separately for a fluffier texture; don't skip this step.
Do not open the oven in the first 20 minutes to prevent the soufflé from collapsing.
Substitutions
You can use kefir or sour cream instead of yogurt for a richer taste.
Any type of hard cheese (like telemea, cheese, or parmesan) works, as long as it can be grated.
Cauliflower can be replaced with broccoli, but the taste will be slightly different.
Variations
Add a bit of pepper or nutmeg for another flavor.
You can also add a few thin slices of zucchini or carrot, but they should be well drained beforehand.
A few sprigs of chopped herbs (dill, parsley) can be sprinkled over the mixture.
Serving ideas
It can be served plain, warm, directly from the dish.
It goes well with a fresh salad or as a side dish to a light meat.
If there are leftovers, the next day I slice it and briefly reheat it in the oven or microwave.
Frequently asked questions
1. What type of cheese is best for this soufflé?
Hard and salty cheeses work best. Telemea, cheese, or any aged cheese can be used. It’s important that it can be easily grated.
2. If I don't have yogurt, can I use sour cream?
Yes, you can use sour cream with at least 12-15% fat. It will give a creamier texture, but the soufflé will be slightly denser.
3. Can I prepare it in advance and bake later?
Ideally, you should bake immediately after combining the mixture to avoid losing the volume from the egg whites. If you want to prepare in advance, boil and drain the cauliflower, but mix the eggs and yogurt before baking.
4. Does the soufflé puff up a lot in the oven?
The soufflé rises while baking, but it won't puff up spectacularly like a classic French soufflé. It remains fluffy but not overly airy, especially since it contains yogurt and cauliflower.
5. Can I freeze the cauliflower soufflé?
I do not recommend freezing, as the texture changes and it may become watery upon thawing.
Nutritional values
Estimate for one serving (out of 3): approximately 120-150 kcal, 7-8g protein, 7g fat, 8-10g carbohydrates. Values depend on the type of yogurt and cheese used. The soufflé has a fairly balanced intake, being filling without being heavy.
Storage and reheating
It can be stored in the fridge for 1-2 days, covered, in the dish it was baked in. Reheat either in the oven on low heat or in the microwave, portioned. After reheating, the cheese sprinkled on top may not look as appetizing, but the taste remains good. I do not recommend freezing, as the texture changes unpleasantly.
Quick info
Total time: about 45 minutes
Preparation time: 10-15 minutes
Cooking time: 10 minutes boiling + 20-30 minutes in the oven
Servings: 2-3
Difficulty: easy
Recipe type: main dish or warm side
Ingredients
400 g cauliflower
2 eggs
2-3 tablespoons yogurt
60 g cheese (grated)
salt
butter (for greasing the dish)
Preparation method
1. Break the cauliflower into not too large florets. Wash them well under cold running water.
2. Boil the cauliflower in a pot with water and salt. Let the florets boil for about 10 minutes, just enough to soften, but not turn to mush.
3. Remove the cauliflower from the water and let it drain well in a sieve. If too much water remains, the soufflé may turn out watery.
4. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff. Gradually add the yolks and gently fold with a spatula, without overmixing.
5. Incorporate the yogurt into the egg mixture and gently combine. Do not overmix to avoid losing volume.
6. Grease a heat-resistant dish with butter to prevent sticking.
7. Place the drained cauliflower evenly in the prepared dish. Pour the egg and yogurt mixture over it.
8. Place the dish in the oven at medium heat (about 180°C if using an electric oven) for 20-30 minutes. The soufflé should puff up slightly and brown lightly on top.
9. Remove the dish from the oven and immediately sprinkle the grated cheese over the hot soufflé. Let it sit for a few minutes to partially melt, then you can serve.
Why I make this recipe often
I return to this soufflé because it prepares quickly and doesn't have complicated ingredients. I can adapt it based on what I have in the fridge. It's suitable for lunch or dinner, alongside a salad or even on its own. The leftovers stay good the next day.
Tips and variations
Tips
Let the cauliflower drain well after boiling; otherwise, the soufflé will be too wet.
Use creamy yogurt, not too runny.
Beat the egg whites separately for a fluffier texture; don't skip this step.
Do not open the oven in the first 20 minutes to prevent the soufflé from collapsing.
Substitutions
You can use kefir or sour cream instead of yogurt for a richer taste.
Any type of hard cheese (like telemea, cheese, or parmesan) works, as long as it can be grated.
Cauliflower can be replaced with broccoli, but the taste will be slightly different.
Variations
Add a bit of pepper or nutmeg for another flavor.
You can also add a few thin slices of zucchini or carrot, but they should be well drained beforehand.
A few sprigs of chopped herbs (dill, parsley) can be sprinkled over the mixture.
Serving ideas
It can be served plain, warm, directly from the dish.
It goes well with a fresh salad or as a side dish to a light meat.
If there are leftovers, the next day I slice it and briefly reheat it in the oven or microwave.
Frequently asked questions
1. What type of cheese is best for this soufflé?
Hard and salty cheeses work best. Telemea, cheese, or any aged cheese can be used. It’s important that it can be easily grated.
2. If I don't have yogurt, can I use sour cream?
Yes, you can use sour cream with at least 12-15% fat. It will give a creamier texture, but the soufflé will be slightly denser.
3. Can I prepare it in advance and bake later?
Ideally, you should bake immediately after combining the mixture to avoid losing the volume from the egg whites. If you want to prepare in advance, boil and drain the cauliflower, but mix the eggs and yogurt before baking.
4. Does the soufflé puff up a lot in the oven?
The soufflé rises while baking, but it won't puff up spectacularly like a classic French soufflé. It remains fluffy but not overly airy, especially since it contains yogurt and cauliflower.
5. Can I freeze the cauliflower soufflé?
I do not recommend freezing, as the texture changes and it may become watery upon thawing.
Nutritional values
Estimate for one serving (out of 3): approximately 120-150 kcal, 7-8g protein, 7g fat, 8-10g carbohydrates. Values depend on the type of yogurt and cheese used. The soufflé has a fairly balanced intake, being filling without being heavy.
Storage and reheating
It can be stored in the fridge for 1-2 days, covered, in the dish it was baked in. Reheat either in the oven on low heat or in the microwave, portioned. After reheating, the cheese sprinkled on top may not look as appetizing, but the taste remains good. I do not recommend freezing, as the texture changes unpleasantly.