Lemongrass Cauliflower Souffle





  • 150g Cauliflower Florets
  • 3 Fresh Lemongrass stems
  •  3 Medium sized Egg Yolks
  • 3 Egg whites
  • 100g Whipping cream Diluted in 50g Water
  • 100g Cheddar Cheese
  • 1/4  Cup grated parmesan ( or any other cheese)
  • Salt (optional)
  • Black pepper



  1. Wash Cauliflower florets and lemongrass stem ( the white part of lemongrass not the green).
  2. Thinly slice up lemongrass.
  3. Blend cauliflower with a cup of water until smooth.
  4. Using a cloth, strain out liquid from blended cauliflower.
  5. stir in lemon grass and cauliflower mix well.
  6. In a separate bowl whisk egg whites until its thick, set aside.
  7. Add cauliflower mix, whipping cream, egg yolks,, cheeses and black pepper mix well.
  8. Gently fold in egg whites, making sure it doesn’t deflate don’t stir mix evenly.
  9. Add into oiled ramekins ( makes 6)
  10. Bake for 30 minutes at 180 degrees celcius.


Best served hot, so it doesn’t deflate


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