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Ingredients

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Directions

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  • Heat oven to 350°F. Coat 2- to 2 1/2-quart soufflé dish with nonstick cooking spray.

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  • Bring large pot of lightly salted water to boiling. Add cauliflower; cook until very tender, about 15 minutes. Drain well.

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  • Melt butter in small saucepan over medium heat. Sprinkle flour over top; whisk until combined. Cook over medium heat, whisking occasionally, 3 minutes. Whisk in heavy cream, 3/4 teaspoon salt, nutmeg and cayenne. Remove saucepan from heat.

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  • Transfer cauliflower and cream mixture to food processor. Puree, in batches if necessary, until smooth. Add egg and pulse until smooth. Season with remaining teaspoon salt. Stir in parsley and 2 tablespoons Parmesan.

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  • Transfer cauliflower mixture to prepared baking dish. Sprinkle top with remaining tablespoon cheese.

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  • Bake in 350°F oven until instant-read thermometer inserted in center registers 160°F, about 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts

197 calories; 15 g total fat; 9 g saturated fat; 71 mg cholesterol; 603 mg sodium. 12 g carbohydrates; 6 g fiber; 7 g protein;

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