Cauliflower Soufflé Recipe from Moldova and Romania - Vegetarian Dish

Cauliflower Soufflé

Cauliflower Soufflé Recipe from Moldova and Romania - Vegetarian Dish
Region / culture: Moldova, Romania | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4 | Vegetarian diet


Cauliflower Soufflé
Cauliflower Soufflé

Cauliflower soufflé is a delicious and elegant dish that is perfect for a special occasion or a cozy night in. This light and fluffy dish is sure to impress your guests with its delicate flavor and beautiful presentation.


The exact origins of cauliflower soufflé are unclear, but soufflés in general have been enjoyed for centuries. The word "soufflé" comes from the French verb "souffler," which means "to blow" or "to puff." This dish became popular in French cuisine in the 18th century and has since become a classic dish in many countries around the world.


How to prepare

  1. Boil the cauliflower in salted water, then drain and set it aside.
  2. In a separate pan, fry the flour with the butter. Gradually add milk while stirring continuously.
  3. Add the egg yolks one by one, continuing to stir.
  4. Once the mixture has cooled, butter a mold and arrange the cauliflower inside.
  5. Pour the egg mixture, to which the whipped egg whites have also been added, over the cauliflower.
  6. Sprinkle with salt and bake at medium heat.
  7. Serve warm.


  • Add grated cheese to the soufflé mixture for a richer flavor.
  • Incorporate herbs such as thyme or rosemary for a more aromatic dish.
  • Substitute the cauliflower with broccoli or asparagus for a different twist.

Cooking Tips & Tricks

Be sure to whip the egg whites until stiff peaks form to ensure a light and airy soufflé.

- Folding the egg whites into the mixture gently will help maintain the soufflé's fluffy texture.

- Avoid opening the oven door while the soufflé is baking to prevent it from collapsing.

- Serve the soufflé immediately after baking for the best results.

Serving Suggestions

Cauliflower soufflé can be served as a side dish or a main course, accompanied by a fresh salad or roasted vegetables.

Cooking Techniques

Boiling the cauliflower before baking helps to soften it and bring out its natural sweetness.

- Whipping the egg whites separately and folding them into the mixture creates a light and airy texture.

Ingredient Substitutions

Use almond flour or gluten-free flour for a gluten-free version of this recipe.

- Substitute coconut milk for dairy milk for a dairy-free option.

Make Ahead Tips

Prepare the soufflé mixture in advance and refrigerate until ready to bake. Allow the mixture to come to room temperature before baking for best results.

Presentation Ideas

Serve the cauliflower soufflé in individual ramekins for an elegant presentation, garnished with fresh herbs or a sprinkle of paprika.

Pairing Recommendations

Cauliflower soufflé pairs well with a crisp white wine such as Sauvignon Blanc or a light red wine like Pinot Noir.

Storage and Reheating Instructions

Store any leftover cauliflower soufflé in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at a low temperature until warmed through.

Nutrition Information

Calories per serving

Each serving of cauliflower soufflé contains approximately 200 calories.


Each serving of cauliflower soufflé contains approximately 10 grams of carbohydrates.


Each serving of cauliflower soufflé contains approximately 12 grams of fats.


Each serving of cauliflower soufflé contains approximately 8 grams of proteins.

Vitamins and minerals

Cauliflower is a good source of vitamins C, K, and B6, as well as folate and potassium.


This recipe contains eggs, dairy, and gluten.


Cauliflower soufflé is a nutritious dish that is rich in vitamins and minerals, while also providing a good balance of carbohydrates, fats, and proteins.


Cauliflower soufflé is a delightful dish that is both flavorful and nutritious. With a few simple ingredients and some careful preparation, you can create a dish that is sure to impress your family and friends. Enjoy this light and fluffy soufflé as a side dish or a main course for a special meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was many years ago, when I was just a young girl, visiting my aunt in the countryside. She was a phenomenal cook, known for her delicious and innovative dishes. One evening, as we sat down for dinner, she brought out a Cauliflower Soufflé that was a work of art. The dish was light and fluffy, with a golden crust on top that glistened in the candlelight. I had never seen anything like it before, and I knew I had to learn how to make it.

My aunt, seeing the look of wonder on my face, smiled and told me that she would teach me the recipe. She explained that a soufflé is a delicate dish that requires precision and care, but once you master the technique, the possibilities are endless. She showed me how to steam the cauliflower until it was tender, then puree it with a touch of cream and butter. She whipped egg whites until they formed stiff peaks, then gently folded them into the cauliflower mixture. The soufflé was then baked until it rose high and proud, a testament to my aunt's skill and expertise.

From that day on, I was obsessed with perfecting the Cauliflower Soufflé. I practiced tirelessly, experimenting with different ratios of ingredients and baking times. I sought out tips and tricks from friends and family, and even consulted old cookbooks for guidance. Slowly but surely, I began to understand the nuances of soufflé-making, learning how to create a light and airy texture that was both comforting and elegant.

Over the years, I have made the Cauliflower Soufflé for countless dinner parties and family gatherings. It has become my signature dish, a testament to my love of cooking and dedication to mastering the culinary arts. Each time I pull the soufflé out of the oven, I am filled with a sense of pride and satisfaction, knowing that I have created something truly special.

As I grew older, I began to collect recipes from various places and people, adding new flavors and techniques to my repertoire. I learned how to make a spicy version of the Cauliflower Soufflé, using cayenne pepper and sharp cheddar cheese for a kick of heat. I discovered how to incorporate fresh herbs and spices, such as thyme and nutmeg, to enhance the dish's depth of flavor. I even experimented with different toppings, from breadcrumbs to Parmesan cheese, to create a unique and memorable presentation.

Through it all, I never forgot the lessons I learned from my aunt that fateful evening in the countryside. She taught me more than just a recipe; she instilled in me a passion for cooking and a desire to constantly innovate and improve. The Cauliflower Soufflé has become a symbol of that journey, a reminder of the joy and fulfillment that comes from sharing good food with loved ones.

And so, as I sit here now, with a steaming hot Cauliflower Soufflé in front of me, I am filled with a sense of gratitude and nostalgia. The memories of my aunt and the lessons she taught me are as fresh and vibrant as ever, reminding me of the power of food to bring people together and create lasting connections. And as I take my first bite of the soufflé, savoring the creamy texture and rich flavor, I know that I will continue to cherish this recipe for years to come, passing it down to future generations and sharing the magic of cooking with all who are willing to learn.


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