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Cauliflower Spoonbread

Name: Cauliflower Spoonbread
Prep time: 20

(4 votes, average: 4.00 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

When our founder Ann Ogden Gaffney wants a light supper, she turns to souffles and spoonbreads with pureed vegetables and a little cheese, which she enjoys with a crisp green salad. A basic puree...

1 medium cauliflower, rinsed and trimmed
1½ cups whole milk or 2% milk
2 to 3 cardamom pods, or to taste
1 bay leaf
Salt
1 tablespoon unsalted butter
2 eggs separated, and,
1 egg white
½ cup crumbled feta cheese
Pinch of cream of tartar

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Nutrition Facts

Calories

203 cals

Fat

12 g

Saturated Fat

7 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

13 g

Sugar

8 g

Fiber

3 g

Protein

12 g

Sodium

673 mg

Directions

Preheat oven to 375°F. Grease a 2-quart, deep-sided baking dish or soufflé dish.
Break the cauliflower into florets. Set ½ cup of florets aside to be used in Step 3. Combine the milk, cardamom pods, bay leaf, and ½ teaspoon salt in a pot and bring to a boil. Add the florets, partially cover, and reduce the heat to a simmer. Cook until florets are soft, about 10 minutes. Remove pot from the heat.
Reserve ½ cup of the milk and discard the cardamom and bay leaf. Put the cauliflower into a blender with 1/2 cup of the cooking milk and blend until puréed. (Use caution when blending hot liquids.) Taste for salt. Let cool slightly. Add the egg yolks and blend at high speed and pour into a large bowl.
While the florets are simmering, heat the butter in a small frying pan. Take the reserved cauliflower and roughly chop. Fry in the butter until soft and golden. Fold into the cauliflower purée along with two-thirds of the feta cheese.
In a medium bowl, beat the egg whites and cream of tartar until stiff peaks form. Take a spoonful and add it to the cauliflower to break up the purée. Add in the rest and gently fold into the cauliflower mixture. Scrape into the prepared dish, sprinkle with the remaining feta and bake for 40 minutes, or until puffy and golden. Serve immediately.

Chef Tips

If you have vegetable or potato leftovers, you can easily turn them into dinner by pureeing them and using the method of adding eggs described in steps 3 & 5 of this recipe. Add cheese or herbs to taste.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.