Cauliflower Macaroni Soufflé


(1 vote) 5 1

This dish will impress your family and friends if it’s served well-risen, hot and golden brown.

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  • 1 med. cauliflower
  • 2 tsp. prepared mustard
  • 3 eggs, separated
  • salt
  • pepper
  • 1 1/4 C. white sauce
  • 1 C. grated cheddar cheese
  • 1 C. macaroni, cooked

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Break up the washed, trimmed cauliflower intro florets and cut the stalks into uniform pieces. Boil until tender in salted water. Drain and mash to a puree. Add the mustard and egg yolks, and season with salt and pepper. Preheat the oven to 375 degrees. Add half of the grated cheese to the white sauce, off the heat. When cold, add to the puree. Mix in the cooked macaroni. Beat the egg whites until stiff and fold in gently. Spoon into a greased ovenproof dish or soufflé dish, and bake for 35-40 minutes until well-risen and golden. Serve immediately.

Serve with: White Bean and Tuna Salad

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