Ingredients for Cauliflower Souffle Bake
- 4 cups cooked and riced cauliflower
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1 1/2 cups shredded cheddar cheese
- 4 large eggs
- 1/4 teaspoon cayenne pepper
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How to Make Cauliflower Souffle Bake
- Preheat oven to 300°F (150°C).
- Melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 2 cups of milk, reducing heat to low. Continue whisking until the sauce thickens and comes to a simmer (about 5-7 minutes).
- Remove from heat. Stir in 1 teaspoon salt, 1/4 teaspoon cayenne pepper (or to taste), and 1 1/2 cups of shredded cheddar cheese until melted and smooth.
- Whisk in 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
- Gently fold in 4 cups of cooked and riced cauliflower.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake for 1 hour and 15 minutes, or until golden brown and set. Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
11g
Fat
74g
Carbs
3g
