While brainstorming with Goldie Z. one summer afternoon, this recipe was born. It’s not the same old, same old; it’s spectacular!
Cauliflower and Leek Soufflé
Recipe By Rivky Kleiman
- Cooking and Prep: 1.5 h
- Serves: 16
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Contains:
Ingredients (8)
Main ingredients
Start Cooking
Prepare the Souffle
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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.
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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.)
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Bake for one hour. Mini tarts will only need a half hour.
Note:
These freeze beautifully.
Tip:
If you’re avoiding carbs, omit the pie shell. Pour the cauliflower and leek mixture into a 9x13-inch pan and bake at 350 degrees Fahrenheit (180 degrees Celsius) for an hour.
Credits
Photography: Daniel Lailah
Food Styling: Amit Farber
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