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Cauliflower and Leek Soufflé


While brainstorming with Goldie Z. one summer afternoon, this recipe was born. It’s not the same old, same old; it’s spectacular!   Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.


Prepare the Souffle

1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). In a large frying pan, sauté onion and leek in olive oil for 10 minutes over medium-low heat. Add cauliflower and continue to sauté an additional 10 minutes, stirring and separating pieces, until cauliflower is soft.
2. Remove from heat and stir in the eggs, onion soup mix, and mayonnaise. Mash together. Pour mixture into frozen pie shell. (You will have a little extra mixture to make an additional small tart or six to eight mini tarts.)
3. Bake for one hour. Mini tarts will only need a half hour.


If you’re avoiding carbs, omit the pie shell. Pour the cauliflower and leek mixture into a 9×13-inch pan and bake at 350 degrees Fahrenheit (180 degrees Celsius) for an hour.


These freeze beautifully.


Photography: Daniel Lailah

Food Styling: Amit Farber