Cauliflower Cheese Souffle
- Preheat oven to 350F
- Butter either muffin pan(you will need 2 pans of 12) or large casserole dish, coat buttered dishes with plain breadcrumbs and set aside
- Chop cooked cauliflower florets into small pieces, set aside into a large bowl
- In a sauce pan, melt butter add olive oil and stir in flour, cook on medium heat for 2 minutes, remove from heat and gradually add milk, mixture will thicken, continue stirring until smooth, whisk in the egg yolks, one at a time, add sour cream, cheese, chives and season with salt and pepper
- In a clean bowl whip the egg whites with a pinch of salt, until firm but moist peaks are formed
- Add egg yolk mixture into the chopped cauliflower and stir well, then fold in the whipped egg whites until evenly distributed, don’t stir, fold the meringue in.
- Pour or spoon the mixture into the prepared pans or casserole dish
- Bake at 350F for 25-30 minutes or until golden brown
- Enjoy warm, at room temperature or cold
- Makes for a great meal or a snack.